Air fryer Butternut Squash
Roasted butternut squash in air fryer with caramelized edges is a delicious vegetable side. Try this really easy and quick recipe.
Servings 4
Calories 155kcal
Equipment
Ingredients
- 4 cups butternut squash cubes
- 2 tbsp. olive oil
- 1 tsp. pumpkin spice or ground cinnamon
- ½ tsp. garlic powder
- 1 tsp. ground pepper
- ½ tsp. salt
- 1 tbsp. brown sugar
Instructions
- Remove peel and cut butternut squash into 1 inch cubes. Take about 4 cups.
- Mix together 1 tsp. pumpkin spice or ground cinnamon, ½ tsp. garlic powder, 1 tsp. ground pepper and ½ tsp. salt with 1 tbsp. brown sugar.
- Add the spice mix to the butternut squash cubes. Drizzle 2 tbsp. olive oil all over the squash cubes and ensure that the spices and oil are nicely coated all over the cubes.
- Preheat air fryer at 180C or 360F for 4 minutes.
- Brush basket with olive oil. Lay the butternut squash cubes in the basket.
- Air fry at 180C or 360F for about 16-18 minutes or till the edges turn brown and the squash is folk tender. Since each air fryer is different do keep an eye on the time after 15 minutes.
- Do open and shake the basket midway during the cook time to ensure even cooking.
- Garnish with chopped cilantro leaves (optional) and serve as a delicious vegetable side to your meal.
Notes
1. Use fresh butternut squash for a lovely fresh sweet taste.
2. Use any seasoning of choice. Just salt, pepper and olive oil is delicious too. But cinnamon or pumpkin spice gives it a nice holiday touch. Use dried herbs as they adhere better.
3. Using brown sugar enhances the sweetness of the squash and gives it lovely caramelized edges.
4. This tastes best fresh. You could store in the fridge for upto 2 days and heat for about 2-3 minutes at 180C or 360F before serving. But it will be softer and not as crispy.
5. If cooking wedges, air frying time will increase.
6. This recipe is already vegan, vegetarian and gluten free.
7. Garnish with toasted pumpkin seeds for a crunchy element.
2. Use any seasoning of choice. Just salt, pepper and olive oil is delicious too. But cinnamon or pumpkin spice gives it a nice holiday touch. Use dried herbs as they adhere better.
3. Using brown sugar enhances the sweetness of the squash and gives it lovely caramelized edges.
4. This tastes best fresh. You could store in the fridge for upto 2 days and heat for about 2-3 minutes at 180C or 360F before serving. But it will be softer and not as crispy.
5. If cooking wedges, air frying time will increase.
6. This recipe is already vegan, vegetarian and gluten free.
7. Garnish with toasted pumpkin seeds for a crunchy element.
Nutrition
Calories: 155kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 247mg | Potassium: 558mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15736IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 2mg