Air Fryer Butternut Squash

Why I Love This Recipe

I love how easy and hands-off this recipe is. The air fryer works its magic in a fraction of the time compared to roasting, and the results are just as good, if not better. The squash develops golden, crisp edges while staying creamy inside. I also enjoy how customizable it is—I can keep it simple with olive oil, salt, and pepper, or dress it up with spices, herbs, or even a drizzle of maple syrup for sweetness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes

• 1 tablespoon olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon paprika or cinnamon (depending on savory or sweet preference)

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

Directions

1. I preheat my air fryer to 400°F (200°C) for about 3 minutes.

2. In a large bowl, I toss the cubed butternut squash with olive oil, garlic powder, paprika or cinnamon, salt, and pepper until evenly coated.

3. I place the squash cubes in a single layer in the air fryer basket (working in batches if necessary to avoid overcrowding).

4. I air fry for 18–20 minutes, shaking the basket halfway through, until the squash is tender and golden brown at the edges.

5. I garnish with fresh parsley before serving warm.

Servings and Timing

This recipe serves about 4 people as a side dish. It takes around 10 minutes to prep and 20 minutes to cook, so I can have it on the table in about 30 minutes.

Variations

Sometimes I go for a sweeter version by tossing the squash with a drizzle of maple syrup and a sprinkle of cinnamon before air frying. If I want more savory depth, I add smoked paprika or cumin. For a richer twist, I sprinkle Parmesan cheese on the squash during the last 2 minutes of cooking. I also love adding cooked butternut squash cubes to grain bowls, tacos, or fall salads.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them back in the air fryer at 375°F (190°C) for 3–5 minutes to restore crispiness. They can also be microwaved, though they’ll be softer.

FAQs

Do I need to peel the butternut squash?

Yes, the skin is quite tough. I always peel it before cubing, unless I’m roasting in halves where the skin can be scooped away after cooking.

Can I use frozen butternut squash?

Yes, but I don’t thaw it. I toss it with oil and seasonings straight from the freezer and add 3–5 extra minutes of cook time.

How do I keep the squash from steaming instead of crisping?

I avoid overcrowding the air fryer basket and work in batches if needed. This ensures the hot air circulates around each cube.

What’s the best way to cut butternut squash?

I slice off the top and bottom, peel the skin with a vegetable peeler, cut it in half lengthwise, scoop out the seeds, then cut into slices and cubes.

Can I make this recipe ahead of time?

Yes, I cube the squash a day ahead and keep it refrigerated until ready to season and air fry. This makes dinner prep even quicker.

Conclusion

Air fryer butternut squash is a simple, flavorful side that I turn to again and again. It’s fast, versatile, and works for both sweet and savory cravings. Whether I’m serving it with a hearty dinner or enjoying it as a snack, the caramelized edges and tender inside always make it irresistible.

Air Fryer Butternut Squash

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Perfectly tender and caramelized, this air fryer butternut squash is a quick, healthy side dish or salad topping ready in under 20 minutes.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 25–30 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Air Fryer
• Cuisine: American
• Diet: Gluten Free

Ingredients

ium butternut squash, peeled, seeded, and cut into ¾-inch cubes

1 tablespoon olive oil

½ teaspoon garlic powder

½ teaspoon smoked paprika (optional)

Salt and pepper, to taste

Optional: fresh herbs (like thyme or parsley) for garnish

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Instructions

Prep the Squash:
Peel and cube the butternut squash. Try to cut evenly for consistent cooking.

Season:
In a bowl, toss the squash cubes with olive oil, garlic powder, smoked paprika (if using), salt, and pepper.

Air Fry:
Preheat the air fryer to 400°F (200°C).
Add the squash in a single layer in the basket (work in batches if needed).
Air fry for 15–18 minutes, shaking the basket halfway through, until golden and fork-tender.

Serve:
Transfer to a bowl or plate, garnish with fresh herbs, and serve warm.

Notes

Add a sprinkle of cinnamon or maple syrup for a sweet variation.

Want it spicy? Add cayenne or chili flakes.

Works great for meal prep—reheat in the air fryer for a few minutes to crisp up again.

Pairs well with roasted meats, salads, or grain bowls.