Why You’ll Love this Air Fryer Butternut Squash
I love air fryer recipes because they keep dinner and cleanup easy. Butternut squash is one of those veggies I never get tired of—it’s naturally sweet, caramelizes beautifully, and is a great side dish, especially in the fall. Here’s a few reasons to love it:
- Ready in 20 minutes
- Naturally sweet and caramelized
- Minimal oil, maximum crisp
- Perfect for holidays or meal prep
- Vegan, gluten-free, and kid-approved
Pro Tip: Cut the squash into even 1-inch cubes to ensure it cooks evenly and crisps on all sides. A smaller air fryer? Work in batches to avoid steaming.
Love butternut squash? Try this roasted butternut squash soup or roasted brussels sprouts and butternut squash!
Pair it with slow cooker bbq chicken, air fryer bacon wrapped chicken breast, blackened salmon for a complete meal.
Ingredients You’ll Need
- Butternut squash, peeled and cut into 1-inch cubes
- Olive oil (or melted butter for extra richness)
- Maple syrup or brown sugar
- Garlic powder
- Sweet paprika
- Kosher salt
- Cinnamon (optional, for sweet & cozy flavor)
Need a shortcut? Grab pre-cut squash in the produce section. Frozen works too—just add a few extra minutes to the cook time.
Need another side dish? Try gluten free dairy free green bean casserole or roasted delicata squash next.
How to Make Butternut Squash in the Air Fryer
- Cut the squash: Peel the butternut squash with a vegetable peeler. Slice it in half lengthwise, scoop out the seeds with a spoon, then cut into even 1-inch cubes. This helps it cook evenly and get those golden, crispy edges.
- Toss with seasonings: In a large bowl, combine the cubed squash with olive oil, maple syrup, garlic powder, paprika, salt, and cinnamon (if using). Mix well to coat.
- Air fry until crispy: Arrange the squash in a single layer in the air fryer basket. Cook at 375°F for 20 minutes, shaking the basket halfway through. For extra crisp edges, broil for the last 2–3 minutes if your air fryer has that setting.
Visual Cue: The squash should be fork-tender with caramelized edges that are golden brown.
Crispy Air Fryer Butternut Squash
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Ingredients
- 1 medium butternut squash peeled, seeded, and diced into 1-inch cubes
- 1 Tablespoon olive oil
- 1-2 Tablespoons maple syrup or brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon optional, for warm fall flavor
Instructions
- Preheat the air fryer (5 min): Set your air fryer to 375°F and let it preheat while you prep the squash. This helps everything crisp up right away.
- Prep the squash (5 min): Use a vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out the seeds, and dice the flesh into even 1-inch cubes.1 medium butternut squash
- Season the squash (2 min): In a large mixing bowl, combine the diced squash with olive oil, maple syrup, garlic powder, paprika, salt, and optional cinnamon. Toss well until every piece is coated.1 Tablespoon olive oil, 1-2 Tablespoons maple syrup, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon kosher salt, 1/2 teaspoon cinnamon
- Air fry the squash (20 min): Spread the squash in a single layer in the air fryer basket. Avoid overcrowding—cook in batches if needed. Air fry for 10 minutes, then shake the basket and cook another 8–10 minutes, or until the edges are golden brown and the centers are fork-tender. Finish with the broil setting for 1-2 minutes if your air fryer has the setting.
- Serve and enjoy: Serve warm as a side dish or let cool and store for meal prep. It pairs perfectly with grilled chicken, fall salads, or a cozy Thanksgiving spread.
Notes
- Oven option: Roast at 400°F for 30-35 minutes, flipping halfway through. See this roasted butternut squash recipe for more tips!
- Air fryer butternut squash halves: Slice the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with oil and season with spices and maple syrup. Cook cut-side down for 20 minutes then flip and cook for another 10-14 minutes at at 400°F, or until a knife slides in easily. Scoop out the flesh and mash, cube, or blend for soups or sauces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ways to Serve It
Weeknight dinner: as a side with grilled chicken, air fryer bacon wrapped chicken breast, cast iron skillet chicken thighs or blackened chicken tenders.
Thanksgiving side: with cheesecloth turkey or standing rib roast.
Fall Salad Add-In: Add to kale apple salad or shaved brussels sprout salad.
Cozy brunch: pair with scrambled eggs, over medium eggs, or twisted bacon.
Nutrient-rich bowl: add to roasted quinoa veggie bowl for fall.
Pasta or soup: Blend into a butternut squash pasta sauce or Panera autumn squash soup.
Recipe FAQs
Yes—when cubing it, the skin is too tough to eat. If roasting halves, you can leave the skin on. I love to do this when roasting it for butternut squash soup.
Most likely, the basket was overcrowded. Air fryer recipes need airflow to crisp so cook in batches for best results.
Storage and Reheating
Fridge: Store cooled squash in an airtight container for up to 5 days.
Freezer: Freeze flat in a freezer-safe bag, then stand up to save space. Thaw overnight before reheating.
Reheat: Air fry again at 400°F for 5–7 minutes until warmed and slightly crispy.
More Butternut Squash Recipes
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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