Preheat the oven to 425 degrees, and place the butternut squash on a parchment lined baking sheet in the preheating oven for 5 minutes to soften and make peeling and cutting much easier.
In a Magic Bullet, Vitamix, or other blender, grind the dried rosemary.
In a medium bowl, combine garlic, ground rosemary, sea salt, and coconut oil.
Cut the butternut squash in half and scoop out the seeds. Then, cut the peel off the squash, and cut the squash into thin strips.
Add the strips of butternut squash to the medium bowl, and toss to coat with the garlic mixture.
Spread strips out on a parchment lined baking sheet, and bake for 40-45 minutes, flipping halfway through the baking time.
Serve with homemade ketchup.
1 6 oz can organic tomato paste
2 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1/4 cup water
1/2 teaspoon Himalayan sea salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cinnamon
dash of allspice, cloves, and cayenne
Combine all ingredients in a Magic Bullet, Vitamix, or other blender and blend until smooth.
Recipe by The Naked Avocado at https://nakedavocado.com/2012/07/garlic-rosemary-butternut-squash-fries/