Crispy Air Fryer Butternut Squash is an easy side dish that requires a few simple ingredients. Seasoned with maple syrup and pumpkin pie spice, it’s savory and sweet.
Earlier this week I made a Vegan Butternut Squash Chili for my family. I only needed 2 cups of the butternut squash, and after I peeled and cubed it, I still had 4 cups left over.
So, I decided to use my air fryer to roast the rest of the butternut squash, and I’m so glad that I did! I used a few simple ingredients I had on hand to create a sweet and savory side dish.
This recipe would be perfect for a holiday meal! When you’re preparing numerous dishes oven space can be tight. Using the air fryer frees up oven space for other dishes.
I served it warm topped with dried cranberries, pumpkin seeds, and fresh parsley, but I think it would pair even better with fresh sage.
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Why You’ll Love this Air Fryer Butternut Squash…
- Simple ingredients
- Quick and Easy
- Vegan
- Gluten-Free
- Healthy
- Perfectly roasted
- Crispy
- Savory and Sweet
- Perfect side dish for the holidays!
Ingredients and Notes
Butternut Squash: I used 4 cups of cubed butternut squash. If you are making this for a larger group, you can certainly use more. You’ll just need to adjust the other ingredients slightly to accomodate the additional butternut squash. With 4 cups this recipe makes 4-6 servings.
Olive Oil: A touch of olive oil helps the butternut squash crisp nicely.
Maple Syrup: Adds a hint of sweetness. Be sure to use pure maple syrup.
Pumpkin Pie Spice: I love using pumpkin pie spice because it is a combination of warm spices like cinnamon, ginger, and cloves, but if you don’t have it you could also use cinnamon.
Salt and Pepper: Added for additional seasoning. Adjust to your taste preference.
Air Fryer Butternut Squash Instructions
Step 1: Use a vegetable peeler or a knife to peel the butternut squash, and cut it into 1 inch cubes.
Step 2: Combine the butternut squash cubes, olive oil, maple syrup, pumpkin pie spice, salt, and pepper in a large bowl. Stir to combine.
Step 3: Add to the air fryer basket in a single layer. Don’t overcrowd.
Step 4: Set the temperature to 400 F. Set the time to 15 minutes. Toss at the halfway mark. Air fry until tender. Time may differ depending on the size of your air fryer and the size of your cubed butternut squash. It could take anywhere from 12-20 minutes if you have larger pieces.
Step 5: Transfer the roasted butternut squash to a serving bowl. Top with ¼ cup of dried cranberries, two tablespoons of pumpkin seeds, and 2 tablespoons of chopped fresh herbs (parsley or sage).
Frequently Asked Questions
The time it takes to roast the squash in the air fryer varies depending on the type of squash you are roasting. Summer squash and zucchini take less time because they contain more water and aren’t as dense. However, winter squash like butternut squash and acorn squash take longer because they are sturdier vegetables. It also depends on the size of the pieces you are roasting. If you cut your squash into small pieces it will take less time than if you try to roast a squash that is cut in half. For this recipe, the squash is cut into 1-inch pieces. It takes about 10 minutes at 400 F, but it could take longer if your pieces are bigger.
The skin of the squash is not edible. It is more difficult to remove the skin after it’s been roasted than it does before it’s roasted if you are serving it cut into cubes. However, if you are serving a stuffed butternut squash that is cut in half, or roasting two halves, then you can scoop out the flesh for your recipe and leave the skin on.
Yes, butternut squash is a carbohydrate. It has a higher concentration of carbs than other vegetables because it is considered a starchy vegetable like potatoes. However, it is high in fiber, and contains vitamins and minerals.
If you follow a low-carb diet, I recommend eating no more than 1 cup of cooked butternut squash to keep your carb count down. It has 21 grams of total carbs, but with its fiber content, it lowers itself to 15 grams of net carbs if you are following a keto diet.
Expert Tips and Variations
- Use frozen or pre-cut butternut squash to save time chopping.
- If using frozen, defrost before preparing. Pat dry, and then combine with other ingredients.
- Omit oil if following a whole food plant-based no-oil diet.
- Use cinnamon if you don’t have pumpkin pie spice.
- For a smoky flavor add a teaspoon of smoked paprika, and two teaspoons of garlic powder.
- Start the time with 15 minutes, tossing halfway through. If you need more time based on the size of your air fryer and squash, add 5 more minutes of cooking time.
- You use this recipe for your favorite butternut squash soup.
How to Serve
I served this squash topped with pumpkin seeds for added crunch, and dried cranberries for a hint of tartness. I had some fresh parsley in the fridge, so I used a bit of that to add some green to the plate. Here are some other suggested toppings…
- Chopped Pecans
- Chopped Walnuts
- Fresh Sage
- Dried Cherries
How to Store and Keep
Allow leftovers to cool to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 4 days.
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
AIr Fryer Butternut Squash
Equipment
Ingredients
- 4 cups butternut squash cubed
- 1 tablespoon olive oil
- 2 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ tsp salt
- ¼ tsp pepper
Toppings
- 2 tablespoon dried cranberries
- 2 tbsp pumpkin seeds
- 2 tablespoon fresh chopped herbs parsley or sage
Instructions
- Use a vegetable peeler or a knife to peel the butternut squash, and cut it into 1 inch cubes.
- Combine the butternut squash cubes, olive oil, maple syrup, pumpkin pie spice, salt, and pepper in a large bowl. Stir to combine.
- Add to the air fryer basket in a single layer. Don't overcrowd.
- Set the temperature to 400 F. Set the time to 15 minutes. Toss at the halfway mark. Air fry until tender. Time may differ depending on the size of your air fryer and the size of your cubed butternut squash. It could take anywhere from 12-20 minutes if you have larger pieces.
- Transfer the roasted butternut squash to a serving bowl. Top with ¼ cup of dried cranberries, two tablespoons of pumpkin seeds, and 2 tablespoons of chopped fresh herbs (parsley or sage).
Video
Notes
- Use pre-cut or frozen butternut squash to save time chopping.
- If using frozen, defrost before preparing. Pat dry, and then combine with other ingredients.
- Omit oil if following a whole food plant-based no-oil diet.
- Use cinnamon if you don’t have pumpkin pie spice.
- For a smoky flavor add a teaspoon of smoked paprika, and two teaspoons of garlic powder.
- Start the time with 15 minutes, tossing halfway through. If you need more time based on the size of your air fryer and squash, add 5 more minutes of cooking time.
- You use this recipe for your favorite butternut squash soup.
Toni
Such a great side dish! Perfect any time of the year!
Sally
Love how simple and delicious this butternut squash is! Quick & easy are my friends these days!
Sandhya Hariharan
We use our oven to roast the butternut squash… Its going to Airfryer next!! This is just amazing.
Anita
I usually use my oven to prepare this. Gotta try using air-fryer next. It’s amazing it only needs 10 minutes in it. 🙂
SHANIKA
I love roasting Butternut Squash, however, I never tried Air-Frying them! These look so crisp and delish!