Air Fryer Butternut Squash
Air fryer butternut squash is a fantastic side dish for fall and winter. Soft roasted cubes of butternut squash are made with minimal effort, ready to be enjoyed with your favorite meals.
- 1 butternut squash (approx. 3 lbs, or 1 ½ kg)
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon sage
Start by preparing your butternut squash. You want to peel off the skin with a vegetable peeler, then remove the seeds and dice it. Coat the squash evenly with the remaining ingredients.
Preheat your air fryer to 360 °F / 180 °C. Add the seasoned squash chunks, and air fry for about 10 minutes. Shake the basket, and air fry for another 10 minutes, or until the squash can easily be pierced with a fork.
Place the squash in a serving bowl, and top with cranberries, pumpkin seeds, and a drizzle of maple syrup.
- The cooking time can vary depending on which air fryer you use, or the size of the butternut pieces. Make sure to check them to prevent them from burning.
- You can omit the toppings, or add others if you prefer.
- Leftover air fryer squash can be stored in airtight containers in a refrigerator for up to 4 days.
Calories: 152kcal | Carbohydrates: 33g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 723mg | Fiber: 5g | Sugar: 13g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 106mg | Iron: 2mg