Using a crinkle cutter (to make it fancy) or a regular knife, slice into fries.
Try to make them all the same size so they bake evenly.
In a medium bowl, mix together olive oil, salt and pepper.
Add squash and mix to make sure its well covered.
Spread evenly onto a baking sheet in single layer, not touching each other. If it's crowded, use two baking pans otherwise they will not be crispy.
Bake for 20 minutes until edges are golden brown, making sure to shake the pan half way through.
While fries are baking, prepare dipping sauce by placing all of the ingredients in a food processor until smooth.
Remove fries from oven and allow to cool before serving.
Serve with dipping sauce. ENJOY!
Notes
To store butternut squash fries: Place in an airtight container in the refrigerator for up to 5 days.To store dipping sauce: Place in an airtight container for a few hours, up to one day. NOTE: the sauce may turn brown from the avocados. I like to squeeze a small amount of lemon or lime juice on top of the dipping sauce to prevent it from turning brown.To reheat butternut squash fries: These taste best when reheated in the oven to maintain their crispiness. Place on a baking sheet and bake at 350 degrees F for 10-15 minutes.