Ingredients:

• 2 cups butternut squash
• 2 teaspoons of extra virgin olive oil or coconut oil
• 2-3 teaspoon fresh dried herbs of  your choice (optional)
• Himalayan sea salt, garlic, red pepper flakes and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Preheat your oven to 425 F.
2. Cut the butternut squash in two and remove the seeds. Wash the middle and cut away the peel. Then cut the squash in wedges or sticks in your favorite size.
3. In a bowl, evenly coat the butternut squash fries with the oil and the spices.
4. On a baking plate, place the fries evenly on a single layer. You can place a piece of parchment paper between the cooking plate and the fries if you don't want them to stick to the plate.
5. Roast for 20 to 25 minutes or until golden and crisp.
6. Season to taste with Himalayan sea salt and freshly ground black pepper and serve.

This recipe makes 1 serving. This equates to the serving having 2 servings of Vegetable and 2 servings of Healthy Fat on the IHC plan.