Air Fryer Butternut Squash
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!
Servings 4
Calories 149kcal
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.
Nutrition
Calories: 149kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 589mg | Potassium: 669mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19932IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 1mg