This began as a Weightwatchers recipe, so it is already -- as Ms. Ray would say -- "figure friendly".  What was missing was the cinnamon, for some depth of flavor and to bring out the sweetness of the squash.  And olive oil, to avoid cooking spray and make the fat more beneficial.  And a longer cooking time, because when i left them in as long as originally suggested...they were crunchy.  And not so much in the fun way, but more in the 'raw squash' way.

The final result is scrumptious and, strangely, just as satisfying as a regular fry.  So if you wake up some morning thinking, "I really need a huge dose of vitamin A, plus some vitamin C and a mouthful of fiber...and I also want french fries", then these are the answer. 

Prep Time:  5 Minutes
Cooking Time:  20-25 Minutes
Yield:  4 Small Servings or 2 Larger
Ingredients:
1 Medium Butternut Squash
1 Tsp Olive Oil
¾ Tsp Sea Salt
½ Tsp Chili Powder
Pinch of Cinnamon

Directions:
Preheat oven to 450 degrees.  Lop the long part of the butternut squash off and slice off the outer peel.  (Set the bottom bulb aside for another day.)  Cut into quarters, long-ways.  Then cut each piece into quarters again, long-ways.  Cut each of these long pieces in half, which should leave you with a french-fry shape.

In a small bowl, combine all remaining ingredients (it'll be like dark, wet sand), then toss fries in the mix to coat.  Place on a baking sheet and roast for 20-25 minutes or until fries are soft on the inside and colored on the outside.  Serve hot.