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a dish of air fryer butternut squash on a serving tray

Air Fryer Butternut Squash

5 from 2 votes
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.
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 servings
Author: Molly Thompson

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

Air Fryer Size. If your air fryer basket is on the smaller side, add more cook time until it's crisp and tender. For best results, cook the butternut squash in batches to avoid overcrowding. Overlapping too much will cause the squash to steam rather than crisp. You can also shake the basket more frequently  to ensure even cooking. 
Air Fryer. I love my non-toxic glass air fryer, but also love this Cosori air fryer or Our Place air fryer toaster oven.
Extra Crispy. If your air fryer has a broil option, you can broil it for the last 2-3 minutes for extra caramelized edges, like I do with my air fryer breakfast potatoes.
Save Prep Time. Use pre-cut butternut squash from the refrigerator section to save time. Frozen butternut squash works too, just add 3-5 minutes to the cook time.
Refrigerator: allow the leftover squash to cool completely then store in an airtight container in the fridge for up to 5 days. 
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: 1serving | Calories: 88kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 393mg | Fiber: 3g | Sugar: 5g | Vitamin A: 13370IU | Vitamin C: 26mg | Calcium: 66mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!