- 1 large butternut squash
- 3 Tbsp. coconut oil, melted
- 1 tsp. ground cinnamon
- Sea salt, to taste (generous amounts encouraged)
- Fresh ground pepper, to taste
- Dried oregano, to sprinkle on top
- Preheat oven to 400°F.
- On a cutting board, halve the squash vertically. Scoop out the seeds, and peel the squash.
- Cut the squash into 1/2 inch half moons, then cut into 1/4 inch fries or wedges.
- In a bowl, toss the fries with coconut oil, salt, cinnamon, and pepper, then transfer to a baking tray.
- Bake for 45-60 minutes, flipping halfway through. Time depends on how thick you cut your squash and how well-done you like your fries.
- While cooling, top with dried oregano and additional salt and pepper, if desired.
- Enjoy!
