Did you ever notice how interchangeable sweet potatoes, pumpkin, and certain kinds of squash are? You can use any of them for pies, muffins, soups...and now oven fries. We've made sweet potato fries before, but had never tried squash fries. But the farm stand, about to close for the season, had all their squash at two-for-one prices, so we picked up a couple of extra butternuts on the weekend. And just before I was about to stick one of them in the oven this afternoon, I saw this recipe at Tea Time with Annie Kate (with a link to where she got the idea at Fresh Local and Best).
I used olive oil, and seasoned them with paprika and a very little salt. They don't get too mushy as long as you keep the heat high enough.
So the dinner menu was:
Honey-Mustard Chicken (one of the easiest things I know how to do with chicken)
Butternut Squash Oven Fries
Apple Cake (made from this muffin recipe, without the raisins or the streusel topping)