- 1 butternut squash (large enough to yield 1 pound once peeled and sliced)
- 1/8 teaspoon coarse salt, plus more, optional
- Ketchup, as dip, optional
Preheat the oven to 425 degrees F.
Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears or French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
Bake in the oven 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
Serve with ketchup for dipping, if using. Enjoy!
PER SERVING (entire recipe): 204 calories, less than1g fat, 258mg sodium, 53g carbs, 9g fiber, 10g sugars, 4g protein