1 large winter squash (like buttercup, butternut, or hubbard) or a few smaller (delicata, sweet dumpling, acorn)

4 tablespoons olive oil, lard, melted butter, or coconut oil

1/2 – 1 tablespoons chile powder (or cayenne, hot sauce, etc.)

Juice of one lime

1/2 tablespoon salt


Preheat oven to 450 F.

Slice squash in half, scoop out seeds and reserve for roasting. You can peel squash with a vegetable peeler or knife, but it’s generally a pain and not necessary. Most squash skin is edible (not spaghetti squash, which you wouldn’t use for this recipe anyway), becoming soft with cooking. Slice into “fry” like pieces, generally 1/2 inch long. Place squash fries in an oven-safe casserole dish and coat with all remaining ingredients. Bake for approximately 30-40 minutes, or until crisped and brown on the outside. Flip midway. To roast seeds, mix with oil and salt and roast at 350 F for 30 minutes, stirring often.