The QUICKEST and crispiest butternut squash
Like most oven-roasted veggie recipes, I’ve discovered that almost all of them can be transformed into a quick air fryer recipe.
Most recently it was when I went to make these Roasted Butternut Squash Cubes.
I can’t get enough of these slightly caramelized, yet super savory bites. And they’re so diverse, you can use just about any seasonings you have on hand.
However, sometimes I need an easier and quicker side dish than using the conventional oven.
Enter the trusty Air Fryer!
What Makes This Recipe So Amazing
In less than 30 minutes, you’ll have perfectly tender squash, a delicious and easy side dish ready to enjoy in almost half the time as the oven.
Whip up this easy air fryer recipe all squash season.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Butternut Squash. You will need ½-pound of peeled and seeded squash. You can also buy the pre-cut kind in the produce section at your grocery store, as well.
- Pure Maple Syrup. While maple syrup gives the best flavor, you can sub in brown sugar, honey, or agave nectar. Just don’t go with the pancake syrup. (Here are some other maple syrup substitutes.)
- Fresh herbs. Thyme is the best option, but you can also use rosemary or tarragon. If you choose dry herbs, you need to use less. You can also use other seasoning options, like a sweet or savory blend.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the butternut squash.
Start by trimming both ends off of the squash. Peel the skin away with a vegetable peeler or knife. Use a spoon to scoop out the seeds, and then discard.
On a cutting board with a sharp knife, cut the butternut squash into ½-inch cubes. Any larger than this and the squash pieces will burn before becoming tender.
Pro Tip: You might find it helpful to soften the squash by poking holes with a large fork then microwaving it for 2 to 3 minutes.
Season the squash.
In a large bowl, mix together the oil, sweetener, garlic, herbs (or seasoning blend), salt, and black pepper.
Add the squash cubes to the bowl, then toss to combine. You can make the sauce up to 24 hours in advance, just store it in the fridge.
Cook in the air fryer.
Spread the seasoned butternut squash cubes out in a single layer in the air fryer basket. Be sure none of the pieces are touching so they cook evenly. Air fry the squash cubes at 380℉ for 18 to 20 minutes. Shake the basket halfway through. Sprinkle some extra herbs over the air-fried butternut squash before serving.
FAQs
Depending on the size of the cubes, it should cook for 18 to 20 minutes in the air fryer. Pieces that are too large will burn before becoming tender, though.
While you can eat the skin, it’s not recommended. Unlike other squashes, the skin doesn’t become tender with cooking.
Leftover squash will keep in the fridge for up to 4 to 5 days. Once completely cooled, you can freeze leftovers in an airtight container for up to 3 months.
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Air Fryer Butternut Squash Cubes
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Equipment
Ingredients
- 1 ½ pounds butternut squash peeled, ½ to 1-inch cubes
- 1 tablespoon oil olive or avocado
- 1 tablespoon pure maple syrup honey, or brown sugar
- 2 cloves garlic crushed
- 2 teaspoons fresh herbs finely chopped thyme, rosemary or sage
- 1 ¼ teaspoons salt to taste
- Pinch black pepper
Instructions
- Preheat a 6-quart air fryer to 380 degrees.
- Prepare the Butternut Squash: Peel and cut the butternut squash into ½-1 inch cubes if needed. (Learn How to Cut a Butternut Squash.) Whisk together the oil, sweetener, garlic, herbs, salt and black pepper in a large bowl. Add the butternut squash cubes and toss until completely coated.1 ½ pounds butternut squash, 1 tablespoon oil, 1 tablespoon pure maple syrup, 2 cloves garlic, 2 teaspoons fresh herbs, 1 ¼ teaspoons salt, Pinch black pepper
- Cook in Air Fryer: Add the coated cubes to the preheated air fryer basket and spread them out into a single layer. Cook for 18-20 minutes, giving the basket a shake halfway through cooking.
- Serve with additional fresh herbs and enjoy!
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Video
Notes
- Size: Be sure to cut the squash into similar sized pieces.
- Skin. Pop the squash in the microwave to soften the skin before peeling.
- Prep-Ahead: You can peel and cube the squash, and toss it in the sauce 2 to 3 days in advance.
- Storage: Leftover squash will keep in the fridge for up to 4 to 5 days.
- Freezing: Once completely cooled, you can freeze leftovers in an airtight container for up to 3 months.
- Reheating: You can warm the squash back up in the air fryer, or use a skillet, the oven, or even the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Air Fryer Side Dish Recipes
Get dinner on the table fast with these air fryer side dish recipes. They’re the perfect addition to any main dish.
Air Fryer Cauliflower
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Air Fryer Zucchini
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Air Fryer Brussels Sprouts
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Air Fryer Carrots
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