This air fryer butternut squash recipe is quick, easy, and the perfect way to make a healthy, delicious side dish. The air fryer is healthier (less oil) and cuts the cook time in half, but still delivers crispy caramelized edges and a tender center. My top tip is to cut the squash all the same size for even cooking.
I love air fryer recipes because they keep dinner and cleanup easy. And this is one of our favorites to serve in the fall with air fryer bacon wrapped chicken breast. It’s also the perfect side dish for the holiday season because of all the cozy fall flavors.
Aside from being low calorie, fiber-rich and full of nutrients like vitamin A and C, it’s also versatile enough for sweet and savory recipes.
The Quickest Way to Get Crispy, Caramelized Butternut Squash
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. I grew up eating whole roasted butternut squash with brown sugar and butter, but once I tried air frying it, I never looked back! There’s much more surface area to get golden and crispy, the inside stays perfectly tender, and it cooks in half the time.
I love cooking it this way, especially on busy weeknights when I need a quick and healthy side dish. It’s delicious with slow cooker bbq chicken or blackened salmon. If you’re feeling extra cozy, drizzle it with some cinnamon maple butter like I used to as a kid.
And if you’re a butternut squash fan, you’ve got to try my roasted butternut squash soup or or roasted brussels sprouts and butternut squash!
Ingredient You Need
These simple ingredients make this the best air fryer butternut squash. Skip to the recipe card for exact measurements.
- Butternut squash – Peeled, seeded, and cut into 1-inch cubes.
- Butter or oil – Melted butter for extra flavor or olive oil for a dairy-free option.
- Maple syrup – Adds caramelization and enhances natural sweetness.
- Garlic powder & paprika – For a smoky, roasted flavor.
- Cinnamon (optional for sweet) – A warm, cozy addition.
Need another side dish? Try gluten free dairy free green bean casserole or roasted delicata squash next.
How to Make Air Fryer Butternut Squash
1️⃣ Cut Butternut Squash: Peel and cut the squash in half. Scoop out the seedy centers then use a sharp knife to dice the butternut squash into 1-inch cubes. It’s important to cut each piece the same size so they cook evenly.
2️⃣ Mix: Place the butternut squash cubes in a large bowl then add the melted butter, maple syrup, cinnamon, and salt and toss well to coat.
3️⃣ Air fry: Transfer the squash pieces to the air fryer basket, trying your best to get it in a single layer. You may need to work in a few batches, depending on the size of your air fryer. Air fry butternut squash for 10-12 minutes then open the basket, shake the squash and place it back in the oven and air fry for another 10 minutes, or until it’s fork tender and golden brown. The total cook time should be around 20 minutes.
Short on time? Buy pre-cut butternut squash to skip the prep!
Ways to Serve Air Fryer Butternut Squash
- Holiday Side Dish: a perfect pairing to cheesecloth turkey or standing rib roast.
- As a Side Dish: with grilled chicken, air fryer bacon wrapped chicken breast, cast iron skillet chicken thighs or blackened chicken tenders.
- In a Salad: Add to kale apple salad or shaved brussels sprout salad for fall.
- Breakfast Option: Pair with scrambled eggs, over medium eggs, or twisted bacon.
- Buddha Bowls: Toss into quinoa bowls with chickpeas and avocado.
- Pasta or Soup: Blend into a butternut squash pasta sauce or Panera autumn squash soup.
Recipe FAQs
Yes! The skin is tough, so it’s best to peel it using a vegetable peeler before dicing. You can leave the skin on if you plan to cut it down the center and roast both halves. I love to do this when roasting it for butternut squash soup.
Make sure to air fry in a single layer—overcrowding the basket traps steam and makes it soggy.
Storage and Reheating Tips
Fridge: Allow the leftover squash to cool completely then store in an airtight container in the fridge for up to 5 days. You will lose some of the crispy texture, but it’s still delicious!
Freezer: The best way to freeze is to place it in a freezer bag and freeze it flat then stand it up to save space. Thaw overnight before warming.
Reheat: Place the squash back in the air fryer at 400°F for 5 ish minutes, or until it’s warmed all the way through and starting to crisp again.
More Butternut Squash Recipes You’ll Love
- Maple roasted butternut squash
- Butternut squash lasagna
- Sheet pan butternut squash and fall veggies
- Thanksgiving salad with butternut squash
Air Fryer Butternut Squash
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Ingredients
- 1 medium butternut squash peeled and diced into 1 inch pieces
- 1 Tablespoon olive oil
- 1-2 Tablespoons maple syrup or brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon cinnamon optional
Instructions
- Preheat the air fryer to 375°F for 5 minutes.
- Place the cubed squash in a large bowl then add the olive, maple syrup, garlic powder, paprika, salt, and optional cinnamon. Toss well to coat.1 medium butternut squash, 1 Tablespoon olive oil, 1-2 Tablespoons maple syrup, 1 teaspoon garlic powder, 1/2 teaspoon sweet paprika, 1 teaspoon kosher salt, 1/2 teaspoon cinnamon
- Arrange the squash in the air fryer basket in an even layer and air fry at 375 for 20 minutes, stopping to shake the basket halfway through. It should be fork-tender and crispy and caramelized golden brown around the edges.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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