Air Fryer Butternut Squash (Oven Roasted Option)
This air fryer butternut squash recipe cooks in half the time it takes in a regular oven. It makes a great easy side dish and can easily be customized by switching up the seasonings. You’ll also find oven directions in the recipe card.
If you’re looking for a delicious side dish during squash season, look no further than this air-fried cubed butternut squash. It has a savory and naturally sweet flavor from the butternut.
Enjoy it as a stand-alone side dish, or as a great addition to any dairy free frittata, savory breakfast polenta with a jammy egg, used in a Spanish tortilla, or served with dairy free french toast.
Ingredients
You only need a few simple ingredients to make this crispy roasted squash:
- Olive oil or avocado oil – to coat the squash so the seasonings stick. It also helps with browning.
- Medium butternut squash – depending on the size of your squash, you may need to cook it in a couple of batches depending on the size of your air fryer basket.
- Seasoning blend – smoked paprika, ground cumin, onion powder, garlic powder, kosher salt, and black pepper to taste.
How to Make Air Fryer Butternut Squash
Step 1. Preheat your air fryer to 400ºF/200ºC. Use a vegetable peeler to peel the whole squash.
Step 2. Cut a thin slice off the top and bottom of the squash and stand it upright with the flat bottom surface down a cutting board to stabilize the squash. Place a sharp knife in the middle top of the squash and cut the squash in half.
Step 3. Scoop out the seeds with a spoon, then cut the squash into 1-inch cubes.
Step 4. Toss the cut butternut squash in a large bowl with the oil and spices until well coated.
Step 5. Arrange the seasoned squash pieces in a somewhat single layer. Air fry for 20-25 minutes, shaking halfway through. Check after 20 minutes because all air fryers cook differently. Cook until golden brown on the edges and fork tender in the middle.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this air fryer butternut squash using what you already have? Here are some ideas…
- Use different seasonings – chili powder, ground cinnamon, lemon pepper, five spice powder, gochugaru, za-atar, etc.
- Add-ins – a little maple syrup, coconut sugar, or brown sugar for sweet and savory squash, or dried or fresh herbs for more fall flavors.
How to Store
Store leftover squash in an airtight container in the fridge for up to 5 days.
Helpful Tips
The cooking time may vary since all air fryers cook slightly differently. Start with less time and add more as needed so you don’t overcook them. I use the Cosori air fryer.
Buy a whole butternut squash over pre-cut butternut squash from the grocery store. You’ll get more bang for your buck. Use my step-by-step instructions with pictures for how to cut a butternut squash safely.
More Butternut Squash Recipes
Air Fryer Butternut Squash (Oven Roasted Option)
Ingredients
- medium butternut squash about 5 cups
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon diamond crystal kosher salt reduce to ½ teaspoon if using anything else
Instructions
Air Fryer
- Preheat your air fryer to 400ºF/200ºC. Use a vegetable peeler to peel the whole squash.
- Cut a thin slice off the top and bottom of the squash and stand it upright with the flat bottom surface down a cutting board to stabilize the squash. Place a sharp knife in the middle top of the squash and cut the squash in half.
- Scoop out the seeds with a spoon, then cut the squash into 1-inch cubes.
- Toss the cut butternut squash in a large bowl with the oil and spices until well coated.
- Arrange the seasoned squash pieces in a somewhat single layer. Air fry for 20-25 minutes, shaking halfway through. Check after 20 minutes because all air fryers cook differently. Cook until golden brown on the edges and fork tender in the middle.
Oven
- Preheat oven to 425°F/220°C. Use a vegetable peeler to peel the whole squash.
- Cut a thin slice off the top and bottom of the squash and stand it upright with the flat bottom surface down a cutting board to stabilize the squash. Place a sharp knife in the middle top of the squash and cut the squash in half.
- Scoop out the seeds with a spoon, then cut the squash into 1-inch cubes.
- Toss the cut butternut squash in a large bowl with the oil and spices until well coated.
- Spread the squash into a single layer on a baking sheet lined with parchment paper. Bake for 40 minutes, stirring halfway through.