Quick. Turn on the oven (400F). Peel a butternut squash (trust me, the effort pays off!). Cut in in half. Scoop out the seed and stringy bits. Cut the squash halves into 1/2-inch thick matchsticks. Spread on two parchment lined baking sheets. Toss with olive oil, sea salt, and freshly ground black pepper. Place the sheets on the lower third oven racks. Set the oven timer for 30 minutes before turning.
Start the movie (Nine). Wait in the living room (you’re in the middle of a snow storm, you have nothing else to do but wait…). Cross one leg over another. Flop on the couch. Get up. Wander back to the kitchen. Pour yourself a drink. Make one for your sweetie too. Empty the last crumbs of trail mix into a small bowl. Sit on the living room floor, picnic style.
Turn the timer off. Remove the baking sheets from the oven. Turn the squash fries over. Set the timer again. Return sheets to the oven. Roast for another 20 minutes or until the fries are fully cooked and nicely browned with slight crispy edges.
Squeeze a few sriracha circles in a shallow bowl of mayonnaise. Blend together with a fork. Arrange the squash fries on a plate around the sriracha mayo dipping bowl. Pour two more drinks. Carry plate and drinks on a tray. Camp on the floor. Expect to be wowed. Reserve leftovers (if you’re lucky) for tomorrow’s lunch. Repeat often.