Air Fryer Butternut Squash

Why We Love This Recipe

• Quick and easy: Just 7 ingredients, most of which you probably already have in your pantry, and 20 minutes of cook time. What more could you ask for?! You can even keep this recipe extra simple by just using oil, salt and pepper for a basic version.
• Versatile side dish: This squash goes with just about anything. It's also a great recipe to make for meal prep. You can make a big batch and add it to meals all week whenever you need some extra vegetables!
• Easy to customize: You can change up the flavor profile of this squash by using different herbs and spices. For a spicy version, try a mixture of chili powder, paprika, cayenne, onion and garlic powder!

Ingredients

Here's what you'll need to make this air fryer butternut squash:

Ingredient Notes

• Butternut squash: Squash is the star ingredient here! One medium butternut squash is usually the perfect size for this recipe. We cut ours into 1-inch cubes so they all cook evenly. You can also sub with fresh pumpkin, kabocha squash or acorn squash if preferred.
• Parsley: This is totally optional, but we think it adds a nice fresh flavor to the squash. You can also totally sub it with another fresh herb of your choice, like oregano or thyme.
• Olive oil: We love the earthy taste of olive oil but you can also sub with another oil of choice like avocado, sunflower or vegetable oil.
• Cinnamon: This is optional, but we love the slightly warming, spiced flavor it adds. It pairs perfectly with squash!
• Salt: We always use fine grain kosher salt unless otherwise noted.

Instructions

Preheat the air fryer to 400˚F / 205˚C. Whisk together oil, salt, pepper, thyme, parsley and cinnamon.

Add the squash to a large mixing bowl and toss in the oil mixture until evenly coated. 

Add squash to the air fryer in an even layer and roast for 17-20 minutes. Give the basket or air fryer tray a shake every 5 minutes or so. The squash is ready when it's fork tender and slightly browned.

Tips and FAQs

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, toss with a little more olive oil and add them back the air fryer for 5-10 minutes, or until they're warmed through.
• Freezing: You can freeze these in an airtight container, where they'll keep for 3-6 months. To reheat, toss with olive oil and place back in a 400˚F air fryer for about 10 minutes.
• Shake the basket: We recommend giving the basket or the air fryer tray a good shake every 5 minutes while cooking. This helps prevent burning and promotes even cooking.
• Air fryer size: If you have a small air fryer, you may need to cook the squash in 2-3 batches. The squash should be in a pretty even layer – it's okay if there's some overlap – in order for it to cook evenly.
• Fork test: The butternut squash is finished cooking when you can easily insert a fork into the cubes. If there's any resistance, leave them in for a bit longer!
• Simplified version: For a super simple version of this recipe that you can add to other recipes (like this curry), leave out the spices and herbs and just use oil, salt and pepper.
• Oven roasted version: Follow the recipe as stated (keep the temperature at 400˚F), but roast for an extra 10-15 minutes, until fork tender.
• Serve with:
  • Vegan Meatloaf
  • Lentil Stew
  • Add to a fall salad
  • Add to a grain bowl
  • Lasagna
  • Add to a breakfast bowl or breakfast burrito
  • Enjoy plain with a dipping sauce, like this avocado cilantro crema

Other Squash Recipes to Enjoy

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