Wash and dry your squash. Trim ends off. Cut squash in half lengthwise, scrap out seeds and cut into 1/4 – 1/2 inch thick slices.
Roast your squash 1 of 2 ways:
- Oven: Preheat oven to 500 degrees f. . Place squash on baking sheet, or two if needed, and use just enough oil to lightly coat squash on both sides. Spread squash in an even layer so as to not touch. Sprinkle with mineral salt. Bake for 10 minutes. Remove from oven, using tongs or spatula flip squash over and bake another 8 – 10 minutes, or until both sides are nicely browned (your oven may vary).
- Broiler: Set broiler to medium. Place squash on a baking sheet, use just enough oil to lightly coat squash on both sides. Spread squash in an even layer so as to not touch. Sprinkle with mineral salt. Place under broiler and cook for about 6 minutes. Flip squash over using tongs or spatula, bake another 2 – 4 minutes, or until both sides are nicely browned. Once you flip be sure to keep an eye on them so they don’t burn and overcook. (This method may take 2 or 3 batches to complete depending on the size of your broiler)
Serve with sriracha. Feel free to use any condiment you like.
These won’t be crispy but they will be delicious!
RECOMMENDED EQUIPMENT: For roasting the squash fries I lightly oil my favorite half sheet sized rimmed baking sheet (affiliate link). For more of my favorite cooking tools, shop my kitchen essentials!