This air fryer butternut squash is crispy and caramelized on the outside with a creamy, tender interior. Using an air fryer for this recipe delivers a crispy exterior with minimal oil and it's faster than traditional roasting.
This is a versatile side dish that complements almost any meal. And butternut squash's natural sweetness and nutty flavor make it a crowd-pleaser.
Butternut squash: With its sweet, creamy, dark-orange flesh, butternut squash is a great-tasting and versatile winter squash. Cut this same air fry roasting process will work for other winter squash as well, including acorn, honeynut, kabocha, Hubbard or sugar pumpkin. The preparation for all of these winter squash is the same. Remove the peel, then cut in half lengthwise and remove all the seeds and fibrous strings. Then cut the squash into even-size cubes.
Olive oil: It's important to add some oil to the squash, not just for flavor, but it will also help the keep the squash from sticking to air-fryer basket.
How to make
1. Place the squash cubes in a medium bowl. Add the garlic, olive oil, salt and pepper and toss to coat.
2. Transfer the squash to the air fryer basket, and spread in a single layer, although it’s fine if they overlap a little and spray it.
3. Air-fry at 400°F until the squash is fork tender, about 15 minutes, shake about half way through cooking. Serve hot.
- To prepare whole butternut squash: Use a sturdy V-shaped peeler to peel butternut squash Using sharp vegetable peeler, remove the skin and fibrous threads from squash (peel until squash is completely orange with no white flesh remaining, roughly ⅛ inch deep). Halve squash lengthwise and scrape out seeds, then cut the squash into even-sized cubes.
- Toss leftover sautéed or roasted cubes of butternut squash with a tangy, citrus spiked vinaigrette for a satisfying and beautiful addition to a salad. Add a garnish of toasted nuts, dried cranberries or cherries, and some crumbled goat cheese or shavings of Parmesan.
- Purée roasted butternut squash with spices like cumin, coriander, ginger, or curry. Add a squeeze of orange juice and a little grated zest or a great side dish.
yes, you can easily roast the squash in the oven. Toss as directed, doubling the oil. Transfer to a baking sheet, spreading in a single layer. Roast in the center of the oven at 400°F until fork tender and golden brown, 30 to 35 minutes.
Serve the squash with roast chicken, pork chops, or baked ham. Add it to greens to make a fall-inspired salad. Add it to a rice bowl with other roasted vegetables like cauliflower and Brussels sprouts. Add it to pasta and toss with an alfredo sauce.
Air fryers are a good compact kitchen appliance that bridges that gap between a microwave and a conventional oven, and their crisping capabilities are terrific. Here are three models that get high ratings.
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Air Fryer Butternut Squash
- 2 cups cubed butternut squash
- 2 to 3 cloves garlic, minced
- 2 to 3 tsp. olive oil
- ¼ tsp. salt, more to taste
- ¼ tsp. fresh ground black pepper, more to taste
- Place the squash in a medium bowl. Add the garlic, olive oil, salt and pepper and toss to coat.
- Transfer the squash to the air fryer basket, and spread in a single layer, although it’s fine if they overlap a little and spray it.
- Air fry at 400°F until the squash is fork tender, about 15 minutes, shake about halfway through cooking. Season with salt and pepper. Serve hot.