Preheat oven to 425°F and line a baking sheet with foil.
Cut the squash into ½-inch-wide sticks about 3 to 4 inches long. In a large bowl, toss the squash with the olive oil. Spread the squash in a single layer on a foil-lined baking sheet and roast until golden and tender when pierced with a knife, about 35 minutes.
PREPARE MAPLE CREAM AND SERVE:
Meanwhile, in a small bowl, stir together the crème fraîche and maple syrup.
In another bowl, combine the 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.
Notes
WW Personal Points are calculated using low fat sour cream in place of the crème fraîche or full fat sour cream.