Air Fryer Butternut Squash

I’ve had an abundance of butternut squash this season thanks to my father-in-law’s garden, so I’ve been cooking up all kinds of recipes! We’ve been loving my roasted butternut squash and butternut squash soup, but lately, my go-to has been this quick and easy air fryer butternut squash recipe.

The squash cooks up in just 15 minutes (which is less than half the time it takes to cook in the oven) and is perfectly tender and golden. I’ve been known to eat a whole plate by myself! It’s so good!

Ingredients Needed

• butternut squash – you’ll need one medium-sized butternut squash for this recipe. You can usually find butternut squash year round but it’s in season in the fall and winter months. Look for a squash that is heavy for its size, has smooth, firm skin without many cuts or bruising. The bigger the base of the squash, the more seeds there will be. 
• olive oil or avocado oil – helps get your squash cubes nice and crispy. I used olive oil, but avocado oil works just as well.
• sea salt and black pepper – we’re keeping things simple with just salt and pepper. These will enhance the squash’s natural flavors.

How to Make

Making butternut squash in the air fryer is super easy! Just peel, chop, season, and let the air fryer work its magic for perfectly golden, tender cubes in no time. Here’s how:

Step 1: Peel the butternut squash, slice it in half, and scoop out the seeds.

Step 2: For even cooking, cut your squash into roughly 1-inch cubes.

Step 3: In a large bowl, toss the cubes in oil, sea salt, and pepper until evenly coated.

Step 4: Cook at 390°F for 15 minutes, tossing every 5 minutes for even crispness.

Serving Suggestions

• Alongside a protein – Serve your butternut squash as a side dish alongside your favorite protein for a full balanced meal! It would be delicious served with this air fryer chicken breast, maple turmeric chicken, air fryer salmon or crispy baked tofu.
• Salads – Add a warm, hearty element to your green salads by tossing in air-fried butternut cubes. They pair exceptionally well with kale, spinach, or arugula, drizzled with a balsamic dressing. Try using them in this butternut squash salad!
• In a bowl – Make a nutritious grain bowl with quinoa or wild rice as the base, topped with air-fried butternut squash, dried cranberries, chopped nuts, and a dollop of ricotta or feta cheese for a satisfying meal. Or make this buddha bowl, chicken protein bowl or roasted harvest bowl.
• Add to pasta – I love adding roasted veggies to my pasta dishes! Try this roasted butternut squash pasta with tahini sauce.
• Serve with a dip – Serve them snack-style with a dipping sauce on the side. They taste delightful with a creamy garlic aioli, herbed yogurt sauce or even this whipped feta dip.

How to Peel and Chop Butternut Squash

If you’ve never cooked with butternut squash before, prepping is the hardest part! While it is technically edible, butternut squash’s skin is pretty tough so it’s typically recommended that you peel it before roasting.

Here are my tips to make the peeling and chopping process less daunting.

Step 1: Using a vegetable peeler or knife, carefully peel the skin, getting as close to the end of the squash as possible. When peeling, stop when you get to the orange flesh, it’s usually only one layer.

Step 2: After peeling, cut the top and bottom of the squash and then cut the squash in half widthwise and lengthwise so the squash is quartered.

Another option is to leave the neck of the squash whole and cut it into rounds, then stack up the round and cut them crosswise (twice) to create cubes.

Step 3: Use a spoon to scrape the seeds (and gunk) out of each half. Discard the seeds or save and roast them up for a snack. At this point you’re ready to chop the squash into cubes. I like to do 1/2-1 inch thick cubes. I try to cut them as even as possible so that they all finish cooking around the same time.

How to Store Leftovers

I could eat an entire plate of these butternut squash bites by myself and usually never have leftovers, but if you decide to make a bigger batch and have leftovers store them in an airtight container in the fridge for about 3-4 days.

To reheat, just place them in the air fryer in a single layer and cook at 375°F for 1-2 minutes. You can also reheat them in a toaster oven, regular oven or microwave. Just note that the squash will get soft if you reheat them in the microwave.

Frequently Asked Questions