Air Fryer Butternut Squash
Recipe Snapshot
PREP + COOK TIME: 30 minutes
METHOD: Air fryer
OTHER TOOLS: knife, peeler, and cutting board
TOTAL INGREDIENTS: 5
Air Fryer Butternut Squash is a crispy, golden side that’s simple, healthy, and delicious! The squash is lightly seasoned, making it the perfect option for a quick dish with main proteins, or for creating a hearty veggie bowl. The slightly sweet natural flavor makes this family-friendly and gets more color on every plate!
What’s To Love About This Recipe
- In the air fryer, you can get perfectly roasted butternut squash with golden edges and tender centers.
- This healthy veggie side is cooked in under 20 minutes – much faster than oven-roasting.
- You only need a few ingredients for a nutritious addition to your meal, plus just a few simple steps to prep!
- Butternut squash is rich in vitamins and minerals, and a great source of fiber. It’s also a budget-friendly veggie in season, and a great way to incorporate autumnal foods into your menu.
- Air fryer butternut squash is a versatile choice for easy meals at home. It works as a side dish, salad topping, or base for harvest bowls with grains and other veggies.
Ingredients Needed
- Butternut Squash – Choose a medium squash (about 2 pounds) with a long neck and small bulb for easier peeling and cutting. Peel, seed, and cut the squash into ¾-inch cubes. For convenience, you can also buy a fresh, precubed squash at Costco, Sprouts, or other markets – this is usually my preference because the shape can make it trickier to peel and cut.
- Olive Oil – A drizzle of olive oil helps keep the squash crisp in the air fryer and prevents sticking to the basket. It adds a nice flavor addition and allows the cubes to lightly brown. If you prefer, avocado oil can also be substituted.
- Garlic – Jarred minced garlic is quick and easy for recipes like this. Add a bit to the olive oil and seasonings for an easy seasoned coating. Fresh garlic will also work too but it may burn in the air fryer.
- Dried parsley – Use dried parsley to season the squash before cooking, or sprinkle fresh parsley at the end for brightness.
- Salt – Add a bit of salt to enhance the flavor, and adjust to taste.
How To Make Butternut Squash In The Air Fryer
- Preheat the air fryer to 390 ℉.
- Peel and cut into cubes (unless using precut), then toss the squash cubes with olive oil, garlic, and salt in a large bowl.
- Place the cubes in a single layer in the air fryer basket and work in batches if needed.
- Air fry the squash for 16-20 minutes, shaking the basket halfway through, until the cubes are golden and fork-tender.
- Sprinkle with fresh parsley and parmesan or as desired before serving.
Pro Tips
- To prepare the squash, slice off both ends and peel with a sturdy vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds, then cut into cubes.
- Pre-cut squash is a great time-saver, though the pieces may be slightly uneven. If so, just cut the necessary pieces. Watch the cooking time with pre-cut squash since smaller cubes cook faster.
- Frozen squash is not recommended since it tends to turn soggy in the air fryer.
- Avoid overcrowding the basket by cooking in batches for larger amounts. Be sure to spread the cubes in a single layer for the best crispness.
- Squash is done when it is fork-tender with lightly caramelized edges.
Recipe Substitutions and Variations
- Try this same method with other winter squash varieties such as acorn squash, kabocha, pumpkin, or delicata squash. These options will work well with the same olive oil and seasoning mixture. Peel and cut them into cubes and adjust the timing slightly.
- You can also use other root veggies, such as sweet potatoes or carrots, for easy alternatives.
- Switch up the seasoning to customize the squash to your meal! Try cinnamon and nutmeg for a sweet twist, or smoked paprika and cumin for savory depth.
- Instead of cubing the squash, you can also air-fry the halves (in a larger air fryer basket). Halve and deseed the squash, brush the inside with oil, and cook, cut-side down, at 390 ℉ for 25-35 minutes, until fork-tender. After cooking, scoop out the squash from the skin, season, and serve.
Oven Roasted Butternut Squash
- Slice the squash in half, and remove the seeds.
- Brush the squash (cut-side) with oil, then sprinkle on desired seasonings.
- Roast on a sheet pan at 425℉ for 25-30 minutes, flipping halfway through.
- Scoop out portions of squash, adjust seasoning to taste, and serve.
How To Serve Air Fryer Butternut Squash
Butternut squash makes a tasty, simple side for main proteins or hearty vegetarian plates.
Serve the cubes as a side dish with chicken, pork, or Air Fryer Parmesan Crusted Salmon. The air fryer option would also work well as a simple side for grilling since it’s hands-off!
The perfectly roasted texture is delicious served with other harvest vegetables or dressings. Toss into grain bowls with Simple + Easy Instant Pot Farro or salads for added color and nutrition.
If you prep the squash in halves instead of cubes, it’s also easy to mash and serve as a base for roasted meats with plenty of butter and seasonings.
However you serve it, add a little extra flavor with some garnish! Sprinkle with Parmesan cheese or drizzle with maple syrup for different flavor profiles.
Storing and Reheating
How To Best Store Leftovers
Fridge
Store leftover squash in an airtight container in the fridge for up to 4 days.
Freezer
Freezing is not recommended since the texture becomes watery when thawed.
How To Best Reheat Leftovers
There are a few different ways to reheat leftover butternut squash to make it warm and toasty again! I recommend adding a sprinkle of parsley and Parmesan again each time you reheat and serve.
- Air Fryer – Reheat back in the air fryer at 350℉ for 3-4 minutes until warmed through and crisped.
- Oven – Add the squash to a baking sheet or pan in the oven and reheat at 375℉ for 8-10 minutes.
- Microwave – Reheat in the microwave for 1-2 minutes, but keep in mind that the texture may soften.
Air Fryer Butternut Squash
Equipment
- peeler
Ingredients
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cut into ¾-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon jarred minced garlic
- 1 teaspoon dried parsley
- 1 teaspoon salt
Instructions
- Preheat air fryer to 390 ℉
- Peel and cut into cubes (unless using precut), then toss squash cubes with olive oil, garlic, and salt in a large bowl
- Place cubes in a single layer in air fryer basket and work in batches if needed
- Air fry squash for 16-20 minutes, shaking basket halfway through, until all cubes are golden and fork-tender
- Sprinkle with fresh parsley and parmesan or as desired before serving
Notes
- Store leftover squash in an airtight container in the fridge for up to 4 days.
- Reheat in the air fryer at 350℉ for 3-4 minutes until warm and crisp. Additionally, reheat in the oven at 375 ℉ for 8-10 minutes, or in the microwave for 1-2 minutes (the texture may soften).
- Pre-cut squash saves time but may cook faster due to smaller pieces.
- Avoid using frozen squash since it tends to get soggy.
- Don’t overcrowd the air fryer. Cook in batches and spread the cubes in a single layer to allow proper airflow.
- The squash is done when it is fork-tender with lightly caramelized edges.
