Air Fryer Butternut Squash
Air fryer butternut squash is tender on the inside, just a bit crispy on the edges, and ridiculously easy to make. Perfect weeknight side!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Ingredients
- 1 medium butternut squash cut into 1-inch cubes (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- 1 ¼ teaspoons kosher salt plus additional to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 tablespoon pure maple syrup
- 2 teaspoons chopped fresh rosemary optional
Instructions
- Place the squash in a large bowl and toss with the oil, salt, cinnamon, and pepper. Keep the bowl handy, no need to wipe it out.
- Place the squash in an air fryer basket. Air fry at 375°F until the squash is fork tender and lightly browned in places, about 22 to 25 minutes. Starting at the 10-minute mark, remove the basket and toss the squash, then toss a few more times at it nears the end of the cook time. Note that if your air fryer basket is small, you may need to extend the cooking time.
- Transfer the squash back to the bowl you used to toss it with the oil and spices. Toss with the maple syrup, rosemary, and a pinch of additional salt to taste. Enjoy warm.
Notes
- Adapted from my Cinnamon Roasted Butternut Squash
- TO STORE: Store leftover air fryer butternut squash in an airtight storage container in the refrigerator for 4 to 5 days.
- TO REHEAT: Reheat over low heat in a skillet on the stovetop, in the air fryer, or in the microwave until warmed through. You can also eat the squash cold or at room temperature, which is great in a salad.
- TO FREEZE: Freeze the squash in an airtight freezer-safe storage container for up to 3 months. Thaw in the refrigerator the night before reheating.
Nutrition
Serving: 1(of 4)Calories: 173kcalCarbohydrates: 37gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gPotassium: 1012mgFiber: 6gSugar: 9gVitamin A: 30138IUVitamin C: 60mgCalcium: 145mgIron: 2mg
