AIr Fryer Butternut Squash
Crispy Air Fryer Butternut Squash is an easy side dish for holiday gatherings that requires a few simple ingredients. Seasoned with maple syrup and pumpkin pie spice, it's savory and sweet.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 116kcal
- 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
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).
Tips for Making Air Fryer Butternut Squash
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- Look for a squash that feels heavy for its size and has firm skin without any soft spots or blemishes. The skin should be a deep, consistent color.
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- Use frozen or pre-cut butternut squash to save time chopping.
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- If using frozen, defrost before preparing. Pat dry and then combine with other ingredients.
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- For even cooking and browning, spread the seasoned butternut squash pieces in a single layer in the air fryer basket. Avoid overcrowding, as this can lead to uneven cooking and soggy results.
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- Depending on the size of your air fryer, you may need to cook the butternut squash in multiple batches. It's better to cook in smaller batches than to overcrowd the basket.
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- Test the butternut squash with a fork or a toothpick to ensure it is cooked through and tender. The exterior should be golden brown and slightly crispy.
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- Use this recipe to roast the butternut squash for your favorite butternut squash soup recipe.
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- 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.
- Allow leftovers to cool to room temperature. Transfer to an airtight container. Store in the refrigerator for up to 4 days.
Calories: 116kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Sodium: 199mg | Potassium: 376mg | Fiber: 2g | Sugar: 10g | Vitamin A: 9923IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 1mg