Squash Fries

We had a few different winter squashes on our hands, and decided yesterday was a good day to cook one of them. I have roasted and microwaved squash before, both of which work. However squash must be roasted for a long time in order to become tender, and then the texture usually turns out too hard or too mushy. Microwaving also takes a bit of time and patience, and isn't exactly the cleanest method. Boiling works, it just isn't very interesting. So yesterday night to go with our supper, my father decided to try making squash fries. He peeled and seeded the squash, and cut it into french-fry like strips. Then he baked them. I thought they turned out pretty tasty. I think it was an acorn squash, but I don't know for sure. It definitely was not butternut, buttercup, or spaghetti. A few were too hard, and a few were too soft, but the ones that were just right reminded me of regular french fries. They could have used a bit of salt and a little oil, as my father just left them plain, but other than that they were good. Next time we make them, we will know how to make them better. I think a slower oven temperature at first and a higher one or  broiling at the end would have made the fries nice and crispy as well! This is probably my new favorite was to eat squash.