Olive oil spray (propellant free) 1 butternut squash (at least 2 1/2 pounds; not all will be used for this recipe)
2 tsp extra-virgin olive oil
1/4 cup shredded Parmesan cheese
1/4 cup nely chopped at-leaf parsley
2 Tbsp freshly minced garlic 1/2 tsp ground paprika
1/8 tsp sea salt
Preheat the oven to 325°F. Line a large baking sheet with nonstick foil. Lightly mist it with spray.
Cut both ends from the squash, then peel it; making sure to remove both the very outer layer of peel and the inner bit that is much lighter than most of the squash. Cut the squash in half lengthwise. Using a large spoon, scrape out the seeds. Cut the top portions just above the seeds o both halves. Cut 1/2-inch-thick by approximately 4-inch-long fry-like pieces from the top portions until you have 1 pound of “fries.”
Transfer the fries to a medium mixing bowl. Drizzle them with olive oil then sprinkle the parsley, garlic, paprika and salt over top. Gently toss them until the fries are evenly coated.
Place the fries on the prepared baking sheet so they don’t touch.
Bake them until the fries are caramelized and tender throughout, about 25- 30 minutes. Sprinkle with cheese and enjoy immediately.