Air Fryer Butternut Squash
This butternut squash fries up in minutes in the air fryer, so it's super easy to make a healthy, yet delicious veggie side dish. Free up oven space and get this maple roasted, sweet squash recipe on the table fast.
Servings: 6 servings
Equipment
- Air Fryer
Ingredients
- 1 medium butternut squash peeled and diced into 1 inch pieces
- 2 tablespoons butter or vegan plant-based butter melted
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
Instructions
- Preheat the air fryer to 375°F for 5 minutes.
- While it's warming, cut butternut squash. Use a vegetable peeler to peel the skin then cut the squash in half lengthwise, scoop out the seedy center and dice the butternut squash into one inch pieces.
- Place the squash in a large bowl then add the butter, maple syrup, cinnamon and salt and toss well to coat.
- Transfer it to the air fryer basket and cook for 10-12 minutes then open it and use the handle to shake the squash. Place it back in the oven and air fry for another 10 minutes. It should be fork-tender and starting to brown and caramelize around the edges. If your air fryer has an air broil function, you can broil them for 3-5 minutes to get the edges extra crispy at the end. Serve warm!
Video
Notes
Dairy-free: swap the butter for vegan butter, coconut oil or avocado oil.
Store in the 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.
Nutrition
Serving: 1g | Calories: 125kcal | Carbohydrates: 23.7g | Protein: 1.7g | Fat: 4g | Cholesterol: 10.2mg | Sodium: 214.5mg | Fiber: 3.4g | Sugar: 7.6g