To make these, I cut into a butternut squash and seeded it and cut off the peel. Then I cut it into fry-sized pieces (yeah... I got a workout just from cutting - ooff!!). Tossed with olive oil, kosher salt and a decent amt of cumin. Roasted at 450 for about 25 min, turning 1/2 way. Sqeeze lime juice over it and serve.
The end result was a little softer than I would have liked but regardless, was SO good. The cumin really went well with the squash, and gave it a nice little kick. I think next time I will broil it at the end to crisp it up a bit (ryan's suggestion :) )