Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
Slice your butternut squash into thin strips, between 1/8 and 1/4 inch thick.
Transfer to your sheet pan and toss with with the olive oil, corn meal, parmesan, garlic powder, dried oregano, onion powder and salt to taste. Coat all pieces well and spread out - its okay if some are over lapping. Bake for 25-30 minutes or until fork tender.
Notes
To make this vegan, substitute Nutritional Yeast for the parmesan cheese.A good substitute for the cornmeal would be breadcrumbs, almond flour, corn flour or potato starch.