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)
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.
