Preheat oven to 425°F degrees and line two large baking sheets with parchment paper.
Place the butternut squash sticks into a large bowl and pat them
dry with a paper towel. Add the arrowroot on top and use your hands to coat the butternut squash completely. Transfer the butternut squash to a colander and shake to remove excess cornstarch.
Return the butternut squash fries to the bowl, add olive oil, garlic powder, paprika and thyme. Toss to combine evenly.
Transfer the fries in a single layer to the prepared baking sheets, making sure not to overcrowd the pan.
Bake for 30-35 minutes, flipping halfway through, until tender and crisp.
Allow 5-10 minutes to cool. Then serve warm with your favorite dipping sauce.
