Crispy Air Fryer Butternut Squash
Butternut squash in the air fryer? Total game changer. This method gives you crispy caramelized edges with a soft, roasted center, ready in half the time of roasting. I make this recipe on repeat every fall, batching it on the weekends to use in salads and always have it for Thanksgiving dinner. This simple, healthy recipe delivers every time.
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Servings: 4 servings
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
Air Fryer Size: If your air fryer basket is small, cook the squash in batches to avoid overcrowding. Overlapping will cause steaming instead of crisping. Shake the basket more than once if needed for 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. For crispier, caramelized edges, use the air fryer’s broil setting for the last 2–3 minutes or increase temp to 400°F for the final few minutes. I do this 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.
Make-Ahead & Meal Prep: This recipe is perfect for meal prep! Cook a batch ahead of time and store in the fridge to use in salads, grain bowls, or as a quick veggie side all week.
Storage Tips: Let leftovers cool completely before storing. Keep in an airtight container in the fridge for up to 5 days. Reheat in the air fryer at 400°F for 5–6 minutes to revive crispness.
Alternate Methods:
- 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.
Nutrition
Serving: 1serving | Calories: 133kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 590mg | Fiber: 4g | Sugar: 7g | Vitamin A: 20055IU | Vitamin C: 39mg | Calcium: 100mg | Iron: 1mg
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