Cut a large butternut squash in half. Remove the seeds, then peel.

Cut pumpkin in fry shapes about 1/4 to 1/3 inch thickness maximum for even cooking and crispiness.

Combine 4tbsp olive oil, 2pinches salt, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion powder, and chili flakes. Mix well and toss in the fries and make sure they’re evenly coated on all sides.

Mix panko breadcrumbs and nutritional yeast in a bowl and dip both sides of the butternut squash into the cheesy mix. You can use however much or little you like, but this was the sweet spot.

Place the butternut squash on parchment paper on your baking sheet and place in oven at 180C for 20 mins. Then, flip, top with more cheesy mix (if desired) and put back in the oven for another 3 mins.

I served this with a ridiculously easy but good mint lime sauce. To make it, combine 4tbsp thick greek yogurt (or vegan sour cream), 1 to 2 tbsp mayo, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp cayenne powder, a couple pinches salt, and the juice of half a lime. Mix really well, taste and adjust as you wish.