Yield: 4 servings
Prep Time: 30 min
Cook Time: 35 min
2 pounds butternut squash, halved lengthwise, seeded and peeled
2 teaspoons extra-virgin olive oil
1/2 cup crème fraîche or sour cream
2 Tablespoons pure maple syrup
3 Tablespoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 medium limes, cut into wedges
1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Cut squash into 1/2-inch-wide sticks about 3 inches long. In a large bowl, toss the squash with the olive oil. Spread in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
3. Meanwhile, in a small bowl, stir together the crème fraîche and maple syrup until combined. In another bowl, combine salt, cumin and chili powder. Sprinkle some of the seasoned salt on the squash fries and serve with the maple cream, remaining seasoned salt and lime wedges.
Source: RecipeGirl.com (via EveryDay with Rachael Ray)