Air Fryer Butternut Squash [Cubes + Halves]
Tender, crisp, and lightly caramelized air fryer butternut squash cooks in just 15 minutes as a delicious gluten-free, WFPB, paleo, whole30, vegan main, or great side dish for almost any main (and your Thanksgiving table)!
Servings: 4 - 6 servings
Calories: 76kcal
Equipment
Ingredients
- 4 cups of peeled and diced butternut squash (½-inch pieces)
- 1 ½ teaspoons of olive oil
- ½ teaspoon of garlic salt
Instructions
- Preheat the air fryer to 400 degrees F.
- In a large bowl, combine the butternut squash, olive oil, and garlic salt until thoroughly mixed.
- Place butternut squash in a single layer in the air fryer and cook for 7 minutes.
- Shake the basket and cook for another 7 minutes.
Notes
- Cooking time can vary: According to the size of the squash pieces (if larger than ½-inch) and your individual air fryer. So monitor the pieces and adjust accordingly.
- Don’t overcrowd the basket: Otherwise, the squash will steam rather than become caramelized and crisp. Cook in batches if necessary.
- Time-saving hack: Some supermarkets sell pre-chopped butternut squash. I haven’t actually tried it to see if the flavor differs, but it will reduce the prep time to practically seconds.
Nutrition
Calories: 76kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 296mg | Potassium: 493mg | Fiber: 3g | Sugar: 3g | Vitamin A: 14882IU | Vitamin C: 29mg | Calcium: 67mg | Iron: 1mg