1) prepare the squash by removing the seeds and skin. Note, put the seeds aside! You can bake them with salt just like with pumpkin seeds.
2) preheat the oven to 345f (or less if you have a hot oven).
3) cut the squash into 1/2cm fries. You can cut them thicker or thinner depending on your preference and time frame. The thicker you make them the longer they will take to cook (1cm thick can take upwards of 45-50minutes at 335 in a hot oven). The thinner they are the crispier they will get, and vice verse the thicker they are the more squash flavour you’ll get.
4) coat all of the fries with olive oil. You don’t want them dripping wet but make sure they’re well-covered.
5) season the fries. I used a garlic, rosemary, sea salt mix although these fries would also be good with a variety of other spices. Cover each of the fries well with your choice. Season to taste!
6) lay all of the fries over an open-grid sheet (similar to those used with grillers). Place on centre rack with a cookie sheet or something similar below. The second sheet will help crisp the fries.
7) cook until you can pierce a fork through the thickest fries or until the consistency is to your preference.