Air Fryer Butternut Squash
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Air Fryer Butternut Squash
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Air Fryer Butternut Squash gets caramelized spots just like roasting them, so they’re sweet, a bit smoky and utterly delicious in a fraction of the time.
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Ingredients
- ½ small butternut squash, cut in cubes 4 cups
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- ½ teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon coarse kosher or sea salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground chipotle pepper optional
Instructions
- Cut the squash in half. Scoop out the seeds with a spoon.
- Peel the squash with a sharp vegetable peeler.
- Cut the squash vertically into slices of equal thickness.
- Cut the slices into cubes that are about the same size (1-inch cubes) and add them to a medium bowl. Add the remaining to the bowl.
- Mix up the ingredients so all the cubes of squash are covered.
- Arrange the squash cubes on the air fryer basket in a single layer.
- Roast the squash at 350°F for about 20-25 minutes. After about ten minutes, remove them from the air fryer, shake the basket, or flip them with a small spatula. Return the basket to the air fryer and continue air frying for another ten minutes. If they aren’t fork tender, return them to the air fryer and roast for another 5 minutes.
Notes
- How to Store Leftovers
- Storage: Allow the squash to cool to room temperature. Store leftovers in an airtight container in the fridge for 3-4 days.
- Freezing: For longer storage, add the leftovers to a freezer bag or vacuum pack it. Store in the freezer for up to three months. Frozen squash is a great meal prep idea. Just remove it from the freezer and reheat it.
- Reheating: Reheat the squash (even frozen squash) in the air fryer at 400°F for 5-8 minutes until hot and crisp again.
- What to do with Leftover Squash
- Make soup with the roasted butternut.
- Use it in quiche.
- Top a green salad with hot or cold roasted squash.
- Add it to risotto or rice.
- Make squash tacos.
- Mash it and use it as a low-carb alternative to mashed potatoes or make fritters or pancakes.
Nutrition Information
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Calories
51kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
149mg
(6%)
Potassium
183mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
5064IU
(101%)
Vitamin C
10mg
(11%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 149mg | 6% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 5064IU | 101% |
| Vitamin C | 10mg | 11% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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