Aside from that, the recipe is simple:
"Place the cut squash in a bowl, and, if needed, melt coconut oil gently. Toss the oil with the squash and sprinkle with salt and freshly ground pepper.
The other secret to getting not overly soft squash fries is to very widely space them on your sheet pan. The ones below really were a little too close. It works best to have them far apart from each other. I would use two sheet pans for one squash, if possible.
Place in your hot oven for about 45 minutes, switching the sheet pans, half way through. This will depend on your oven and how small you cut them, so check early, and leave a time cushion if they take a little longer then you expect.
You want them to get not only well cooked,
but slightly browned as well."
She suggested making a dipping sauce by adding a few tablespoons of grade B maple syrup to homemade mayonnaise.
And isn't this book gorgeous?