• 1 medium sized butternut squash
  • 3-4 tbsps Harissa EVOO or Red Cayenne EVOO
  • 1-2 tbsps Sugarmaker’s Cut or Pecan Wood Smoked Maple Syrup
  • 1 tsp ground cumin
  • Salt and pepper

Preheat an oven to 375 F.  Peel the butternut squash and remove the seeds then carefully cut it into baton or ‘French fry’ shapes.  Toss with enough EVOO to lightly coat them and place them on a baking sheet in one layer.  Place in the oven and bake for about 20 minutes or until bottoms start to brown.  Remove the tray from the oven and turn the squash to brown on the other sides then return to the oven for another 10 – 15 minutes.  Just before they are done, remove the tray from the oven again and toss the fries with additional EVOO, maple syrup and spices.  Return to the oven one last time and bake for five more minutes.  Serve immediately. Serves 4