Air Fryer Butternut Squash (Cubes, Halves, or Frozen)

Name: Air Fryer Butternut Squash [Cubes + Halves]
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 4 cups of peeled and diced butternut squash (½-inch pieces); 1 ½ teaspoons of olive oil; ½ teaspoon of garlic salt

Crispy on the edges, tender in the middle, and lightly caramelized, this air fryer butternut squash is ready in about 15 minutes with just 3 simple ingredients. It's my go-to fall and winter side dish, and it has a spot on my Thanksgiving and Christmas table every year.

Golden air fryer butternut squash cubes in a white bowl with a fork.

Jump to:

Why You'll Love This Recipe
Ingredients You'll Need
Seasoning Ideas and Variations
How to Make Air Fryer Butternut Squash
Air Fryer Butternut Squash Halves
How to Air Fry Frozen Butternut Squash
Air Fryer Butternut Squash Time and Temperature
FAQs
Toni's Recipe Tips
What to Serve with Air Fryer Butternut Squash
Storage and Reheating
More Vegan Side Dish Recipes
Air Fryer Butternut Squash [Cubes + Halves]

When I need a quick veggie side, I reach for the air fryer. It roasts butternut squash in a fraction of the time it takes in the oven, and you get those golden, caramelized edges without heating up the whole kitchen. If you love easy air fryer sides as much as I do, try my maple glazed air fryer acorn squash, air fryer carrots, and air fryer potato wedges too.

Below, I'll show you how to air fry butternut squash cubes, halves, and frozen squash, plus the cook times and temperature for each one.

Why You'll Love This Recipe

Quick: Cubed squash cooks in about 15 minutes, no oven required.
Just 3 ingredients: Butternut squash, a little olive oil, and garlic salt.
Holiday friendly: It frees up your oven on Thanksgiving and Christmas, when oven space is hard to come by.
So versatile: Season it sweet or savory, serve it as a side, or toss it into tacos, salads, and grain bowls.

Ingredients You'll Need

Labeled ingredients for air fryer butternut squash: a whole butternut squash, olive oil, and garlic salt.

Butternut squash: One medium squash gives you about 4 cups of ½-inch cubes. Pre-cut fresh squash from the grocery store works too and saves a lot of prep time.
Olive oil: Just enough to help the cubes brown. Any neutral, high-heat oil works.
Garlic salt: A simple seasoning that brings out the natural sweetness of the squash. You can use regular salt and garlic powder instead.

To use less oil, use an oil mister instead. Avoid aerosol cooking sprays like PAM, since they can wear away the nonstick coating on your air fryer basket.

Seasoning Ideas and Variations

Savory: Black pepper, smoked paprika, onion powder, cumin, curry powder, Cajun seasoning, Italian seasoning, or dried rosemary, sage, or thyme.
Sweet: Toss the cubes with cinnamon and a drizzle of maple syrup or a sprinkle of brown sugar.
Cranberry pecan: Go with the sweet version, then stir in dried cranberries and chopped pecans or pumpkin seeds after cooking. It's so pretty on a holiday table.
Everything bagel: Sprinkle on everything bagel seasoning for extra flavor and crunch.
Fresh herbs: Finish with chopped parsley, chives, or sage right before serving.

Add fresh herbs and garlic at the end. They burn quickly in the air fryer, so add them during the last 3 to 5 minutes of cooking or sprinkle them on after.

How to Make Air Fryer Butternut Squash

A peeled butternut squash on a cutting board with the peels and a vegetable peeler.

Step 1: Peel the squash. Preheat your air fryer to 400 degrees F (205 degrees C). Rinse and dry the squash, trim about ½ inch off each end, and use a vegetable peeler to remove the skin.

Butternut squash cut in half lengthwise with the seeds scooped out, next to a chef's knife.

Step 2: Halve and seed. Stand the squash upright and carefully cut it in half lengthwise. Scoop out the seeds and stringy center with a spoon.

Butternut squash cubes in a large white bowl with small dishes of olive oil and garlic salt beside it.

Step 3: Cut into cubes. Cut each half into ½-inch slices, then cut the slices into ½-inch cubes. Add the cubes to a large bowl.

Butternut squash cubes tossed with olive oil and garlic salt in a bowl.

Step 4: Season. Add the olive oil and garlic salt and toss until every piece is coated.

Raw seasoned butternut squash cubes spread in a single layer in an air fryer basket.

Step 5: Air fry. Spread the cubes in a single layer in the air fryer basket and cook for 7 minutes.

Golden, caramelized butternut squash cubes in an air fryer basket after cooking.

Step 6: Shake and finish. Shake the basket and cook for another 7 minutes, until fork-tender and golden on the edges. For extra caramelized squash, cook 1 to 3 minutes more, watching closely.

Every air fryer runs a little differently, so check your squash a few minutes early the first time you make it. If your basket is small, cook in batches so the cubes have room to brown instead of steam.

Air Fryer Butternut Squash Halves

If you're planning to mash the squash or use it in soup, risotto, or pasta, halves are the easiest way to go, and you don't need to peel them. Cut the squash in half lengthwise and scoop out the seeds. Brush the cut sides with a little oil, then place the halves cut side down in the air fryer.

Cook at 400 degrees F (205 degrees C) for 20 minutes, then flip and cook for another 8 to 12 minutes, until the flesh is fork-tender. Let it cool for a few minutes, then scoop the squash right out of the skin. It's perfect for making butternut squash carrot soup.

How to Air Fry Frozen Butternut Squash

Yes, you can air fry frozen butternut squash cubes, and there's no need to thaw them first. I haven't tested this, so keep a close eye on your first batch. Toss the frozen cubes with the oil and seasoning, spread them in a single layer, and cook at 400 degrees F (205 degrees C). Frozen cubes need a few extra minutes, so start checking at 14 minutes and keep cooking, shaking the basket every few minutes, until they're tender and browned. Frozen squash releases more water as it cooks, so give it plenty of space in the basket.

Air Fryer Butternut Squash Time and Temperature

½-inch cubes: 400 degrees F (205 degrees C) for 14 to 17 minutes, shaking halfway.
Halves: 400 degrees F (205 degrees C) for 20 minutes cut side down, then 8 to 12 minutes more after flipping.
Frozen cubes: 400 degrees F (205 degrees C), starting to check at 14 minutes and cooking until tender and browned. I haven't tested this.
Reheating leftovers: 400 degrees F (205 degrees C) for 4 to 6 minutes.

FAQs

Do I need to peel butternut squash before air frying?

For cubes, yes. The skin is technically edible, but it gets tough and papery when cooked. For halves, leave the skin on, then scoop the soft squash out after cooking.

How do I know when air fryer butternut squash is done?

It's ready when a fork slides easily into the thickest cube and the edges are golden and lightly caramelized. If the cubes are tender but pale, cook them for 1 to 3 more minutes.

Why isn't my butternut squash getting crispy?

The most common reason is a crowded basket, which makes the squash steam. Cook in a single layer, in batches if needed, and pat the cubes dry if they look wet before seasoning.

Can I make this in the oven instead?

Yes. Roast ½-inch cubes on a baking sheet at 400 degrees F (205 degrees C) for 20 to 25 minutes, stirring halfway. Halves take 35 to 45 minutes, depending on their size.

Can I use this method with other winter squash?

Yes. It works well with delicata, kabocha, and acorn squash, though the cook time may change a little depending on the size of your pieces. I also have a recipe for maple glazed acorn squash in the air fryer.

A bowl of caramelized air fryer butternut squash cubes on a white marble surface.

Toni's Recipe Tips

Cut even pieces: Cubes that are all about the same size cook at the same rate, so you won't end up with some burnt and some raw.
Don't overcrowd the basket: A single layer with a little space between the cubes is the secret to golden, crispy edges.
Shake halfway: Shaking the basket helps the squash brown on all sides.
Use a sharp knife: Butternut squash is dense, so a sharp chef's knife and a steady cutting board make prep safer and faster.
Make butternut squash fries: Cut the squash into ¼- to ½-inch sticks instead of cubes and keep an eye on them, since thinner pieces cook faster.

Close-up of air fryer butternut squash cubes with golden, crispy edges in a bowl.

What to Serve with Air Fryer Butternut Squash

This squash fits right in on a Thanksgiving or Christmas menu. Serve it next to easy vegan stuffing, brown sugar green beans, and garlic herb roasted vegetables for a colorful holiday spread.

On regular weeknights, I love using it in:

Tacos, like these vegan black bean tacos
Burritos, like my butternut squash bean burritos
Enchiladas, like these easy butternut squash enchiladas
Grain bowls and salads, like this vegan cobb salad
Mixed into a vegan Just Egg frittata
As a topping for soup or risotto

Storage and Reheating

Make ahead: Peel and cube the squash up to 2 days ahead and keep it in an airtight container in the refrigerator. This is a big help on busy holiday mornings.

Refrigerate: Store leftovers in an airtight container in the refrigerator for 4 to 5 days. The squash will soften as it sits.

Freeze: Spread the cooked cubes on a baking sheet and freeze until solid, then move them to a freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: Air fry at 400 degrees F (205 degrees C) for 4 to 6 minutes, until hot and a little crispy again. You can also warm it in a skillet with a splash of oil.

A white bowl of air fryer butternut squash cubes on a light gray towel.

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