Roasted Butternut Squash Wedges

AKA butternut squash fries. I am not calling them that because the end result is too soft to be called fries. This recipe is all over the internet, and on two diet sites I like, Hungry Girl and Greenlitebites. In case you haven't seen it, these are really good, and are a great side dish for sandwich type meals.

1 T Olive Oil
Kosher Salt
1 (2 lb) Butternut Squash

Preheat oven to 450. Cut ends of squash off, and cut lengthwise down the middle. Remove seeds, and peel the skin off with peeler. (be sure to get down to the bright orange layer) Cut into 1/2" wedges or slices. Pour into large ziplock bag or bowl with salt and olive oil. Shake or stir till coated. Spray a baking sheet with cooking spray. Arrange squash in a single layer on baking sheet. Bake for around 30 mins, turning a couple of times. Bake till edges start to brown. I like mine quite toasted, as it kind of carmelizes the squash. Be sure to eat them hot, though- they taste way better that way!