1 large Butternut Squash
3 cloves of minced Garlic
sea salt
liquid coconut oil

Wash, peel and  remove seeds, and slice the butternut squash into strips.  Add minced garlic and enough coconut oil to coat the fries.  (This can vary depending on the size squash you use.  Start out with a small amount of oil and you can always add more until fries have a nice coating of oil.)   Spread out squash fries on cookie sheet lined with unbleached parchment paper. Sprinkle the desired amount of sea salt you wish on top of fries.  Bake at 425 degrees  for 45 minutes.  Take out of oven let cool for 15-20 minutes and then put back in oven for additional 15 minutes at 450 degrees to toast and brown.