You are surprised to see a squash post. So am I. This is perhaps the only way, outside of pie, that I have ever enjoyed squash. I had a similar dish with my friends Meredith and Curtis a month or so ago. Meredith liked it so much I tried to reproduce it for her bridal shower. It went over spectacularly, and what's more, I thought it was a pretty decent way to get the squash to go down! I will not make it again, however, until I have a good knife. I cut myself twice and spent forever reducing the squash to steak-fry-shaped pieces.
Squash Fries with Chili Cumin Salt and Maple Sour Cream
2 lbs butternut squash, halved, seeded, and peeled
2 T olive oil
1/2 c sour cream
2 T maple syrup
2 limes, wedged
Preheat oven to 425. Cut squash to half-inch wide fries. Coat with olive oil. Spread in a single layer on a foil-lined baking sheet. Roast until tender and crispy at the edges. I even like them quite brown at the edges, about 35 or 40 minutes. Meanwhile, stir some maple syrup into sour cream to make a dipping sauce, and mix the salt with the spices. Sprinkle some of the spiced salt over the squash fries and squeeze some lime juice over them, pretty liberally.