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. Oven roasted option is included below. See the blog post for step-by-step photos on how to cut a butternut squash safely.
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.
Notes
See the blog post for step-by-step photos of how to cut a butternut squash safely.
Make It Your Way: Substitutions & Variations
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.