Air Fryer Butternut Squash
I’m super excited to share my go-to Air Fryer Butternut Squash recipe with you. This little trick saves me so much time on busy weeknights when I need a healthy side dish fast. The squash gets all golden and crispy on the outside but stays soft and sweet inside – it’s like magic!
I love how the air fryer makes this winter veggie taste amazing without all the fuss. Trust me, once you try this method, you’ll never go back to the oven.
Why You’ll Love This Butternut Squash
This recipe is a total game-changer for getting veggies on your dinner table without breaking a sweat.
- Quick Cooking: Ready in 13 minutes instead of waiting around for 40 minutes in the oven.
- Crispy Perfection: Gets that amazing crunch outside while staying creamy inside – the best of both worlds.
- Super Simple: Just toss everything together and let your air fryer do all the hard work.
- Healthy Option: Packed with vitamins that make you feel great about what you’re eating.
- Goes with Everything: Tastes amazing next to chicken, fish, or whatever you’re making for dinner.
You should totally try this with my Roasted Brussels Sprouts and Butternut Squash combo or toss some into my Butternut Squash Quinoa Salad for a complete meal that’ll knock your socks off!
Ingredients You’ll Need
I keep things super simple with just a handful of ingredients that you probably already have at home. Check out the recipe card below for the exact amounts.
- Butternut Squash: Pick one that feels heavy and has nice tan skin – that means it’s ripe and sweet.
- Avocado Oil: My favorite because it doesn’t mess with the squash’s natural taste.
- Pure Maple Syrup: Just a little drizzle brings out that natural sweetness we all love.
- Fine Salt: Makes everything taste better and brings out all those yummy flavors.
- Ground Black Pepper: Adds just a tiny bit of warmth without overpowering anything.
How to Make Air Fryer Butternut Squash
Making this delicious side dish is easier than you think – just follow these simple steps and you’ll be golden!
Step 1: Prepare the Squash
Cut into cubes by peeling the skin off and chopping into 1-inch pieces – no bigger or smaller! I like to remove all the seeds too. You’ll need 4 cups of cubed butternut squash total, which usually comes from one medium squash.
Step 2: Season the Mixture
Toss everything together in your big bowl with 1 tablespoon avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Make sure every piece gets coated – that’s where the magic happens!
Step 3: Load the Basket
- Firstly, preheat your air fryer to 380°F and let it get nice and hot. This step is super important because it gives you that instant sizzle when the squash hits the basket.
- Spread the squash out in one layer in your air fryer basket. Don’t pile them u,p or they’ll get soggy instead of crispy. If you have too much, just cook in two batches – it’s worth it!
Step 5: Let It Cook
Air fry for 15 minutes and give the basket a good shake halfway through. You’ll know it’s ready when the pieces look golden brown and smell absolutely amazing. DELICIOUS!
Tips for the Best Butternut Squash
Here are my tried-and-true secrets for getting perfect results every single time you make this dish.
- Preheat Properly: Your air fryer needs to be hot and ready – cold starts make mushy squash.
- Size Matters: Keep those cubes the same size, or some will burn while others stay raw.
- Give Them Space: Crowded squash = steamy squash, and nobody wants that soggy mess.
- Shake It Up: The more you toss them around, the crispier they get all over.
- Season After: A pinch of extra salt after cooking makes the flavors pop like crazy.
- Try New Flavors: Mix in garlic powder or paprika to switch things up when you’re feeling adventurous.
Variations and Substitutions
You can totally make this recipe your own by switching up a few things here and there.
- Spice It Up: Add some garlic powder, paprika, or Italian seasoning when you want more flavor excitement.
- Sweet Options: Try brown sugar, honey, or even a sprinkle of cinnamon for different sweet vibes.
- Change Your Oil: Olive oil or coconut oil works great if that’s what you have on hand.
- Add Fresh Herbs: Throw in some parsley, thyme, rosemary, or sage for that fancy restaurant taste at home.
- Go Savory: Skip the maple syrup and add some Parmesan cheese for a totally different direction.
Make-Ahead and Storage Tips
I love making extra because leftovers taste amazing throughout the week. You can store your cooked squash in the fridge for up to 5 days in a covered container. When you want to eat it again, just pop it back in the air fryer for 5 minutes at 380°F – it gets crispy again like fresh!
You can also cut up your raw squash the day before and keep it covered in the fridge. Just don’t freeze it because it gets all mushy and weird when you reheat it.
Recipe FAQs
Do I need to peel butternut squash before air frying?
Yes, you have to peel off that tough skin because it won’t get soft in just 13 minutes.
Can I use frozen butternut squash in the air fryer?
Fresh works best, but you can use thawed frozen pieces with 2-3 extra minutes of cooking time.
How do I know when butternut squash is done?
Look for golden-brown color and test with a fork – it should go in easily but not mushy.
Should I cut butternut squash into specific sizes?
Cut them into 1-inch cubes so they all cook at the same speed and get evenly crispy.
Can I season butternut squash with different spices?
Absolutely! Try whatever spices you love – garlic powder, paprika, and herbs all taste great on squash.
How do I reheat leftover butternut squash?
Pop it back in the air fryer for 5 minutes at 380°F to get that crispiness back.
Can I double this recipe?
Cook in separate batches to keep them in one layer – crowding makes them steamy instead of crispy.
More Butternut Squash Recipes
Air Fryer Butternut Squash
Ingredients
- 4 cups cubed butternut squash 1-inch pieces
- 1 tablespoon avocado oil
- 1 tablespoon pure maple syrup
- ¾ teaspoon fine salt
- ⅛ teaspoon ground black pepper
Instructions
- Heat up your air fryer to 380°F so it's nice and hot when you add the squash for instant searing action.
- Mix everything up by tossing 4 cups cubed butternut squash with 1 tablespoon avocado oil, 1 tablespoon maple syrup, ¾ teaspoon salt, and ⅛ teaspoon pepper in a big bowl.
- Put squash in basket in one layer without piling them up because crowded pieces get soggy instead of crispy like we want.
- Cook for 15 minutes and shake the basket once halfway through so all sides get golden brown and beautiful. YUM!
- Check if ready by looking for golden color and poking with a fork to make sure they're tender before serving hot.
Notes
- Cut your butternut squash into the same size pieces so they all cook evenly and get crispy together.
- Don’t skip preheating your air fryer because cold starts make the squash come out all soft and blah.
- Shake that basket a couple times while cooking to get crispy edges on every single piece of squash.
- Sprinkle a little extra salt on top after cooking to make all those sweet flavors really shine bright.
- Keep leftovers in your fridge for up to 5 days and reheat in the air fryer for best results.
More Butternut Squash Recipes
You’re going to fall head over heels for these butternut squash recipes! This sweet orange veggie is perfect for cozy fall cooking. AMAZING!
