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GET IT NOW- Why You Need My Air Fryer Butternut Squash
- Ingredients & Substitutions
- How To Peel & Cut Your Squash
- How To Cook Butternut Squash In The Air Fryer
- My Recipe Tips
- Serving Ideas
- More Air Fryer Vegetable Recipes
- My Tools For This Recipe
- Air Fryer Butternut Squash Recipe card
- Gratitude Moment
- Recipe Reviews
I seriously don’t know how I ever lived without my air fryer. It makes everything quicker and easier — including this air fryer butternut squash. Whether I’m tossing it into a salad (butternut squash salad or all-purpose fall salad, anyone?) or serving it as a side with roasted chicken, the air fryer gets this squash tender and caramelized in no time. Grab yours and make air fried butternut squash with me in just 15 minutes!
Why You Need My Air Fryer Butternut Squash
- Faster than the oven – I love roasted butternut squash, but air fryer butternut squash cooks in almost half the time!
- More browned and caramelized than roasting – It’s much easier to get those golden brown, crispy edges with this method! And the combo of olive oil, garlic powder, and a hint of maple syrup gives the butternut squash a sweet-savory flavor that feels like fall.
- Easy, healthy side dish for any occasion – Whether it’s a weeknight dinner, a holiday meal, or meal prep for the week, my air fried butternut squash fits the bill. You only need a few simple ingredients, and it’s naturally gluten-free.
Ingredients & Substitutions
Here I explain the best ingredients for my butternut squash air fryer recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Butternut Squash – Pick one that feels heavy for its size, which means it’s ripe and flavorful. Mine was around 3 pounds. This recipe also works with other types of winter squash cut to the same size, such as kabocha squash, buttercup squash, acorn squash, or delicata squash.
- Olive Oil – Helps the seasonings stick and gives the squash that golden, caramelized finish. Avocado oil works, too.
- Maple Syrup – For a hint of sweetness. I use my natural Wholesome Yum Zero Sugar Maple Syrup, but regular works.
- Herbs & Spices – Garlic powder, paprika, sea salt, black pepper, and dried thyme leaves (or 1 tablespoon fresh thyme). You can also add cinnamon for a warm fall flavor, or cayenne pepper for a kick.
How To Peel & Cut Your Squash
You can totally buy pre-cut butternut squash (I often find it at my local warehouse club this time of year), but of you’ve got a whole one, here’s how to dice it:
- Cut off the ends and peel the skin. You can use a paring knife or peeler to peel it. I just got this vegetable peeler and absolutely love it — it’s super sharp and easier to use than several others I’ve tried!
Peeling Tip:
If you find it difficult to cut and peel winter squash, you can poke it all over with a knife and microwave for a few minutes to soften the skin first.
- Slice in half and scoop out the seeds. You can discard the seeds, or clean and roast them if you like, much like pumpkin seeds.
- Chop into cubes. Slice the squash crosswise first. For the top half (without the hollowed out part), slice into 2 discs. Then, chop the discs of the top half and the half moons of the bottom half crosswise into cubes. I have a more detailed visual in my roasted butternut squash post.
How To Cook Butternut Squash In The Air Fryer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the squash. In a large bowl, toss together the butternut squash cubes, olive oil, maple syrup, garlic powder, paprika, thyme, salt, and pepper.
- Spread it out. Place the butternut squash in the air fryer basket in a single layer.
- Cook until golden. Air fry butternut squash until fork tender and golden brown. Shake the basket halfway through.
My Recipe Tips
- Don’t crowd the basket. For nice browning and even cooking, make sure the pieces are in a single layer with some space, like my picture above. Cook in batches if they don’t fit!
- The size of the pieces has a big impact on cook time. I recommend 3/4-inch cubes for a quick 15-minute air fry. I like to check on them around the 13-minute mark to make sure they’re cooking evenly. If you make larger 1-inch cubes, they’ll take a bit longer.
- Prefer air fryer butternut squash halves instead of cubes? They’ll take longer and there’s less surface area for browning, but it’s easier because you don’t have to peel it. Just air fry for 20 minutes cut side down, then 10-15 minutes cut side up.
- For a richer finish, toss the air fried butternut squash with butter at the end. I first did this with air fryer potatoes, and now I can’t resist doing it with all kinds of veggies. This little trick tastes amazing with squash!
Serving Ideas
Now you just need a main dish! Here are some easy ones I serve with air fryer butternut squash:
- Chicken – My husband and I like harissa chicken on date nights (it’s a bit too spicy for the kids). On weeknights, I usually stick to easy go-tos, like pan-seared chicken thighs or baked chicken breast.
- Pork – Butternut squash pairs perfectly with my juicy pork sirloin roast. For a quicker option, simply pan fry some pork chops or pork steaks.
- Steak – Cook steak on the stove while you’ve got the butternut squash in the air fryer, or cook your steak in the air fryer right after for less cleanup.
- Seafood – Try my baked salmon or baked shrimp for weeknights, and lobster tail for special occasions.
More Air Fryer Vegetable Recipes
If you’re loving the ease of air frying veggies like butternut squash, try my other air fryer vegetable recipes:
My Tools For This Recipe
- Vegetable Peeler – I used to think I hate peelers until I got this one! It’s so sharp and the handle is comfortable.
- Air Fryer – I love the roomy basket, so I don’t have to cook as many batches of food.
Air Fryer Butternut Squash
Air fryer butternut squash is much faster and more caramelized than using the oven! It's the perfect easy, sweet and savory side for fall.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Use a sharp knife to cut off the ends of the squash. Use a peeler or paring knife to peel the squash. (The skin is very tough, so if you like, you can make this easier by microwaving the squash first to soften the skin. Poke holes all over the skin with a knife to help with venting, then microwave for 2-3 minutes.)
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Cut the peeled squash in half lengthwise and scoop out the seeds.
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Cut the squash halves crosswise into 3/4-inch half circles, then cut those in the opposite direction to make 3/4-inch cubes. For slices from the top half of the squash, cut those into strips before cutting in the opposite direction. (See the post above for a visual explanation of how to cut butternut squash.)
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In a large bowl, toss together the squash cubes, olive oil, maple syrup, garlic powder, paprika, thyme, salt, and pepper.
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Arrange the butternut squash in the air fryer basket. Make sure it’s in a single layer, so you’ll probably need to cook in 2-3 batches.
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Air fry butternut squash for 13-15 minutes at 380 degrees F, shaking the basket halfway through, until tender. (You don’t have to preheat the air fryer.) Repeat with the second batch.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
📖 Want more recipes like this? Find this one and many more in my Healthy Air Fryer Bundle!
- How to cut and peel: See my peeling tips above to make this easier. And I highly recommend this vegetable peeler.
- Cooking tips: See my recipe tips above! I’ve got tips for nice browning and even cooking, how to cook butternut squash halves in the air fryer (if you prefer those instead of cubes), and something you can add at the end for a rich finish.
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like tossing them in salads, or if you have a lot, make my butternut squash soup or butternut squash casserole.
- Meal prep: You can dice the squash several days in advance and refrigerate.
- Reheat: Toss the butternut squash in the air fryer again for a couple of minutes, this time at 320 degrees F, so they don’t brown more.
- Freeze: After cooking, store in the freezer for up to 3 months.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Air Fryer Butternut Squash
Gratitude Moment
We just got back from a family trip (more on that soon) and I’ve been missing my air fryer! This air fried butternut squash is one of the first dishes I plan to make this week. It’s easy and I don’t need a grocery trip for it.
One of the great things about winter squash is it can store for months in a cool place, so you can have it ready to go for times like this. Pick up a few and stock up for winter!
2 Comments
Paula
0This is an easy recipe with lots of flavor. I love to use my Air Fryer for cooking everything I can so this was a great recipe for me to cook. The worst part is cutting up the butternut squash, but that was quicker than I thought it would be. I actually cut up the entire squash and froze half of the 1″ squares in ziplock bags for later use. The squash was tender and flavorful. I served it with baked chicken and green beans for a great dinner!
Maya | Wholesome Yum
0I’m glad you liked it, Paula! That sounds like a delicious meal.