Butternut Squash Fries & Maple Cream dipping sauce

This is a recipe from Rachael Ray that we love.  I had never tried Butternut squash until I made this recipe in 2006 - it's a little spicy but then you have the sweet, creamy dipping sauce - divine!!  It's a fall favorite around here!

1 Butternut squash, about 2 lbs, halved lengthwise, seeded & peeled
2 tsp olive oil
1/2 c sour cream
2 Tbs maple syrup
3 Tbs coarse salt
1.2 tsp ground cumin
1/2 tsp chili powder

Preheat oven to 425.  Cut squash into 1/2 inch sticks, about 3 inches wide.  In a large bowl, toss the squash with the olive oil.  Spread single layered onto a foil lined baking sheet, roast until golden & tender when tested - about 35 minutes.   In a small bowl, combine sour cream with syrup.  In another small bowl, mix salt & spices.  Sprinkle seasoned salt onto fries, serve with dipping sauce.....yuummmmmmm!