2 lbs butternut squash
1/8 tsp coarse salt

Preheat oven to 425°F degrees. Spray 2 baking sheets with nonstick spray. Peel squash and slice off the ends. Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise and scoop out the seeds. Cut squash into fry-shaped spears. Thoroughly pat dry. Lay spears on the sheets and sprinkle with salt. Bake for 20 minutes. Flip spears and bake until mostly tender on the inside and crispy on the outside, about 15 minutes.