Description

Air Fryer Butternut Squash delivers golden, crispy-on-the-outside, tender-on-the-inside cubes seasoned simply for a fall-perfect side dish that’s healthy and delicious.

Ingredients

1 medium butternut squash, peeled, seeded, and cut into ¾-inch cubes
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp smoked paprika (optional)
Fresh herbs like thyme or rosemary, chopped (optional, for garnish)

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Instructions

Peel squash, cut in half lengthwise, scoop out seeds, and dice into ¾-inch cubes.
In a large bowl, toss squash cubes with olive oil, salt, pepper, and smoked paprika until evenly coated.
Arrange the cubes in a single layer in the air fryer basket—avoid overcrowding.
Air fry at 400°F (200°C) for 15–20 minutes, shaking or turning halfway through, until crisp on edges and fork-tender.
Transfer to a serving dish and sprinkle with fresh chopped herbs. Serve immediately for the best texture.

Notes

Garnish with lemon juice, grated Parmesan, or a pinch of flaky sea salt for extra flavor.
Pairs well with roasted chicken, grilled fish, grain bowls, or leafy salads.
Use leftovers in skewers, grain bowls, or as a festive appetizer with yogurt dip.
Store cooled leftovers in the fridge for up to 4 days—reheat in air fryer or oven to restore crispiness. Avoid microwave.
Frozen squash can be used—thaw and pat dry before seasoning, though it may soften slightly.
Season variations: garlic powder, curry powder, cinnamon, chili flakes, or a drizzle of maple syrup.