Friday's Butternut Squash & Sweet Potato Fries

 Preheat oven to 425F.  Take a Butternut Squash and slice it down the middle.

 If the bottom part has nothing more than seeds, cut off the seeded part and discard.  For larger squash, you may be able to scoop out the seeds and still have a decent amount of flesh left to use.  Then cut the skin off and either use a slicer or cut into rectangle slices.  I got this slicer for $10 and it makes the process much easier.

 Then peel and slice a sweet potato.  Again, super easy with a slicer.

 Then I put it all in a gallon size ziplock bag and added about 1 tsp or 1/2 tbsp of olive oil and about 1/4 a tsp of salt and shook it up to coat the "fries"

 I then put foil on a baking sheet and sprayed with an olive oil nonstick cooking spray.  (if you don't spray these will stick, use either an olive oil spray or you can use a brush or papertowel and lightly spread olive oil around so that they don't stick)

Then bake at a 425F until crispy.  (Butternut squash may not get very crisp, they will be more soft)