Cut your squash in half lengthwise and remove skin with a peeler.
½ large butternut squash
Scoop out the inside seeds. Cut off the end of the squash. (You only want to the neck so you can create uniform fries).
Cut into ½ inch wide strips and 3-4 inches long.
In a large bowl, add butternut squash fries with olive oil, herbs, and salt. Toss to coat.
1 tablespoon olive oil, 2 teaspoon italian herbs, ½ teaspoon garlic powder, ¼ teaspoon salt, ½ teaspoon onion powder
Preheat air fryer at 400F for 3 minutes.
Evenly spread fries in basket. You may need to do 2 rounds depending on the size of your basket.
Air fry for 6 minutes then shake and air fry for another 6-7 minutes until crispy. If you want them really crispy air fry for another few extra minutes (but watch carefully so they don't start to burn).
Make your garlic lemon herb aioli dipping sauce (optional) by mixing together all ingredients in a small bowl.
⅓ cup vegan mayo, 1 tablespoon olive oil, ¼ teaspoon garlic powder, ½ teaspoon italian herbs, pinch salt, 1 tablespoon lemon juice
Enjoy fries right away with the dipping sauce. Sprinkle with fresh parsley if desired.