Wash the squash well. Slice the stem and the base off of the squash, and then slice it again, separating the neck and the base. Use a large vegetable peeler to peel the tough skin. Slice the base of the squash in half and spoon out the seeds.

To cut the fries, slice the butternut squash into large sheets with a chef's knife. Then use a crinkle cutter on all sides of each fry to slice into zig zags. Save and freeze the scraps to make soup!

Add the fries to a bowl and top with avocado oil, and seasonings. Toss to coat.

Preheat the air fryer to 400 F and add the butternut squash zig-zags to the basket. Cook for 10 minutes, remove the basket, and toss to rotate the butternut squash. Cook for another 8-10 minutes, or until lightly crisp and soft.

Serve with a dip of your choice as a side for a fall meal!