Butternut Squash Fries with Black Bean Chili

Preheat oven to 400 degrees F (200 degrees C).

Peel the butternut squash, then cut in half lengthwise, remove the seeds, cut it in half again to make quarters, then cut into quarter-inch thick fries.

Grease a baking sheet with cooking spray, then lay fries out into a single layer and bake for 15 minutes.

Meanwhile, add chopped onion and minced garlic to a pan with a little bit of coconut oil. Sauté over medium heat for three to four minutes or until onions are translucent and garlic begins to brown.

Add canned black beans, canned fire roasted diced tomatoes, and tomato paste to the pan and combine. Add the chili powder, ground cumin, and cayenne pepper and cook over medium-low heat for five to seven minutes.

Once fries are cooked and have cooled for a minute, layer them on a large platter or two separate plates.

Top with black bean vegetarian chili mixture. Sprinkle with shredded cheddar cheese and drizzle with sour cream.