Air Fryer Butternut Squash
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Air Fryer Butternut Squash
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Air fryer butternut squash is tender on the inside, just a bit crispy on the edges, and ridiculously easy to make. Perfect weeknight side!
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Ingredients
- 1 medium butternut squash cut into 1-inch cubes (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- 1 ¼ teaspoons kosher salt plus additional to taste
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 tablespoon pure maple syrup
- 2 teaspoons chopped fresh rosemary optional
Instructions
- Place the squash in a large bowl and toss with the oil, salt, cinnamon, and pepper. Keep the bowl handy, no need to wipe it out.
- Place the squash in an air fryer basket. Air fry at 375°F until the squash is fork tender and lightly browned in places, about 22 to 25 minutes. Starting at the 10-minute mark, remove the basket and toss the squash, then toss a few more times at it nears the end of the cook time. Note that if your air fryer basket is small, you may need to extend the cooking time.
- Transfer the squash back to the bowl you used to toss it with the oil and spices. Toss with the maple syrup, rosemary, and a pinch of additional salt to taste. Enjoy warm.
Notes
- TO STORE: Store leftover air fryer butternut squash in an airtight storage container in the refrigerator for 4 to 5 days.
- TO REHEAT: Reheat over low heat in a skillet on the stovetop, in the air fryer, or in the microwave until warmed through. You can also eat the squash cold or at room temperature, which is great in a salad.
- TO FREEZE: Freeze the squash in an airtight freezer-safe storage container for up to 3 months. Thaw in the refrigerator the night before reheating.
- Adapted from my Cinnamon Roasted Butternut Squash
- TO STORE: Store leftover air fryer butternut squash in an airtight storage container in the refrigerator for 4 to 5 days.
- TO REHEAT: Reheat over low heat in a skillet on the stovetop, in the air fryer, or in the microwave until warmed through. You can also eat the squash cold or at room temperature, which is great in a salad.
- TO FREEZE: Freeze the squash in an airtight freezer-safe storage container for up to 3 months. Thaw in the refrigerator the night before reheating.
Nutrition Information
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Serving
1(of 4)
Calories
173kcal
(9%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Potassium
1012mg
(29%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
30138IU
(603%)
Vitamin C
60mg
(67%)
Calcium
145mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 173kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Potassium | 1012mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 30138IU | 603% |
| Vitamin C | 60mg | 67% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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