The easiest and quickest way to make roasted butternut squash right in the air fryer! This is my go-to way to make roasted butternut squash because it only takes 20 minutes and doesn’t take up oven space. It’s everything you want in a winter root veg—delicious, convenient, and packed with that perfect balance of crispy outside and tender inside.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Butternut is probably the most popular winter squash variety. I can always find it at my local grocery store. Sometimes, I’ll buy it whole or halved, and other times, I’ll splurge for fresh cubed or frozen to save time. This recipe works for all of those options, so feel free to choose what you like.
I use my air fryer a lot because it’s quicker than the oven, and there's less cleanup, which is the real benefit, in my opinion. Any holiday recipes made in the air fryer are also a plus. I’ll even make air fryer glazed ham, air fryer herbed carrots, and air fryer whole chicken. Oven space can be limited during the holidays, and having an air fryer can double your cooking space!
Got an oven recipe you want to make in the air fryer? You just need to know how to convert oven recipes to air fryer recipes.
Jump to:
Why You'll Love this Recipe
- Simple and quick recipe. This easy squash recipe is perfect for any day of the week as it's quick and simple to throw together.
- Air fryer recipe. Easy air fryer recipe for minimal cleanup.
- Great for holiday parties. Butternut squash is the perfect side dish for any dinner party or holiday get-together.
Ingredients and Substitutions
- Butternut squash. I used whole butternut squash for this recipe, but you can use halved, cubed, or cook from frozen. I also really like this recipe for honeynut squash, acorn or delicata squash. To learn more about squash, check out this article on how to cook different varieties of squash.
- Olive oil. You only need a tiny bit of oil for this squash recipe. You can also use avocado oil or another mild-flavored oil.
- Salt and black pepper. I just used salt and black pepper to enhance the natural flavors of the squash. You can use whatever seasonings you want for this versatile recipe.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- The hardest part of this dish is the preparation but first, you will preheat the air fryer to 400 degrees F.
- Next, you will peel the butternut squash and cut it into ½-inch cubes. Add the cut squash to a large bowl and drizzle with oil. Season with salt and pepper and toss the squash to coat.
- Put the squash in the air fryer and cook until it is browned and softened.
Sarah's Top Tips
- Peel the squash using a vegetable peeler, like the one you would use to peel potatoes or carrots. Peel it all the way around. Once peeled, cut the squash down the middle lengthwise and use a spoon to scoop the seeds and the stringy inside. Lay the squash flat side down and cut it into equal-sized cubes.
- Be sure to cut the squash into equal-sized pieces so it cooks evenly. I recommend ½-inch cubes.
- If you are short on time, buy pre-cut butternut squash cubes at the grocery store. You may still have to cut the cubes into smaller pieces, but it will take much less prep time.
- The total cooking time will depend on your air fryer model. I recommend checking on the squash after 10 minutes.
Serving
I use this recipe for Friendsgiving, holiday parties, and fall dinners at home. This squash pairs well with any of your favorite proteins. Try it with Cranberry Orange Chicken Thighs or Dutch Oven Roasted Chicken.
Storage & Reheating
Store the squash in an airtight container in the fridge to enjoy later or if you have leftovers. It will be good for 3-4 days. Reheat in the air fryer for 5-8 minutes.
More Side Dishes to Try
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment below. Share it on Instagram, Facebook and Pinterest!
Tap stars to rate!
Air Fryer Butternut Squash
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
Ingredients
- 1 butternut squash, cut into ½-inch cubes
- 1-2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the air fryer to 400 degrees F.
- Peel the butternut squash, scoop out the seeds and cut it into ½-inch cubes.
- Drizzle with olive oil, salt & pepper and mix to coat evenly with your hands or a spoon.
- Cook for 20 minutes in the air fryer, shaking halfway through. Enjoy!
Sarah's Tips
- Peel the squash using a vegetable peeler, like the one you would use to peel potatoes or carrots. Peel it all the way around. Once peeled, cut the squash down the middle lengthwise and use a spoon to scoop the seeds and the stringy inside. Lay the squash flat side down and cut it into equal-sized cubes.
- Be sure to cut the squash into equal-sized pieces so it cooks evenly. I recommend ½-inch cubes.
- If you are short on time, buy pre-cut butternut squash cubes at the grocery store. You may still have to cut the cubes into smaller pieces, but it will take much less prep time.
- The total cooking time will depend on your air fryer model. I recommend checking on the squash after 10 minutes.
- Store the squash in an airtight container in the fridge to enjoy later or if you have leftovers. It will be good for 3-4 days. Reheat in the air fryer for 5-8 minutes.
Comments
No Comments