Air Fryer Roasted Butternut Squash is an absolute game-changer! A fresh butternut squash is peeled, sliced into cubes, seasoned to perfection, then cooked until crispy on the outside and tender on the inside. Naturally vegan, gluten-free, paleo and Whole30 compliant.
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Updated February 2022
The Best Way to Make Roasted Butternut Squash
Roasting butternut squash in the oven can take forever and yield inconsistent results. Honestly, I haven’t done it in years. Using the Air Fryer is a million times better!
Not only does the Air Fryer cook your squash way faster, but it also gives it a better flavor than the oven does. Don’t believe me? Well, you’ll just have to see for yourself.
Once you try this life-changing roasting method, you’ll never cook butternut squash another way. The cubes get wonderfully crispy on the outside while remaining soft and fluffy on the inside. And you can toss them with any seasoning blend of your choice!
Is Butternut Squash Healthy?
I’m glad you asked. Butternut squash is a low-calorie vegetable that’s packed with vitamins, antioxidants, fiber, and potassium. It’s also vegan, paleo, gluten-free and Whole30. With this recipe, it’s healthier than ever before! Thanks to the Air Fryer, you can make flawless roasted squash with minimal oil.
What You’ll Need
You can flavor your squash with any seasonings you’re craving. Feel free to make it sweet or savory – either way, it’ll be delicious! We have our own go-to seasoning blend, which is what you’ll find in this recipe.
- Butternut Squash: Small or medium-sized, about 2 lbs.
- Avocado Oil: You can also use olive oil or another neutral-tasting oil of choice.
- Fine-Grain Sea Salt: Or kosher salt, added to taste.
- Black Pepper: Freshly cracked, to taste.
- Garlic Powder: For depth of flavor.
- Italian Seasoning: This classic medley of herbs adds the most amazing flavor to your squash.
- Fresh Parsley: Chopped, to garnish the dish.
Do I Need to Peel Butternut Squash Before Roasting?
Although it’s not required, I definitely recommend peeling your squash before you cut and roast it. It gets crispier with the skin removed, and it’s easier to incorporate into other dishes. Follow the directions below if you’re not sure how to properly peel and cut it.
How to Cut Butternut Squash
Wash the Squash: Before you break out a sharp kitchen knife and your cutting board, you’ll want to give the squash a good rinse and pat it dry with a paper towel.
Remove the Ends: Once it’s washed and well dried, cut the ends off of the squash.
Peel Off the Skin: Hold the squash firmly in one hand and use the other hand to scrape off the skin with a vegetable peeler. We like Oxo’s Y-shaped peeler.
Cut it in Half: Place the squash upright on the cutting board and hold it firmly in one hand. Use the other hand to cut the squash down the middle from top to bottom.
Remove the Seeds: Use a metal spoon to scrape out the seeds, then remove the stringy pulp from the center of the squash.
Cut it Into Chunks: Place one of the squash halves cut-side down on the cutting board. Cut it into strips about 1 inch thick, then rotate it and cut the strips into 1-inch cubes. Repeat with the remaining half.
How to Air Fry Butternut Squash
Now that your squash is peeled, cut and ready to go, it’s time to fire up your Air Fryer. Happy cooking!
Preheat Air Fryer: If your Air Fryer requires preheating, preheat it to 390°F.
Season Squash: Place the prepared squash cubes into a large bowl and drizzle them with oil. Season them with salt, black pepper, garlic powder, Italian seasoning, plus any extra seasonings you like. Toss until each cube is evenly coated in the seasonings.
Air Fry: Working in batches, add the butternut squash cubes to the Air Fryer basket and spread them out in a single layer. Cook the squash for 10 minutes, then open the Air Fryer basket and shake it to flip the squash. Place the basket back into your machine and continue air frying for another 7-12 minutes, or until the squash is tender with some char on the edges.
Enjoy! Transfer the squash to a serving bowl, garnish it with fresh parsley and serve it warm.
Tips for Success
As you can see, air frying squash is incredibly simple. These extra tips will ensure ideal results.
- Cut the Squash Into Even Cubes: If certain pieces of squash are larger than others, they won’t all cook evenly. We like to cut ours into 1-inch cubes.
- Preheat Your Air Fryer if Needed: Some Air Fryers don’t need to be preheated – but if yours does, don’t forget to do so. It should be at 390°F.
- Avoid Overcrowding the Basket: It’s best to air fry your butternut squash in batches. If there are too many cubes inside the Air Fryer basket at once, they won’t crisp up as well. They should fit in a single layer with a little bit of breathing room.
- Remember to Flip the Squash: It’s important to either shake your Air Fryer basket halfway through the roasting time or use tongs to flip over the squash. This helps each piece get crispy on all sides.
Serving Suggestions
Air Fryer butternut squash makes an amazing side dish for your favorite main courses or add-in for soups and salads. We usually pair it with Grilled Chicken or Pulled Pork Sliders. For a healthy vegan dinner that everyone will devour, serve it alongside this Hearty Homemade Chili. No matter what you do with it, it’s sure to be a big hit.
Storage and Reheating
Whether you’ve roasted your squash in advance or need to keep those leftovers fresh, it will last for up to 4 days in the fridge. After it has cooled all the way down to room temperature, place it into an airtight container and chill it. If you cut the squash but didn’t cook it, store it in the same manner and Air Fry it within 24 hours.
Does This Freeze Well?
It does! Spread out your cooled squash on a parchment-lined baking sheet and freeze it for 20-30 minutes. Then transfer it to a freezer-safe storage bag, squeeze out the air, seal the bag and freeze your squash for up to 3 months.
How to reheat from frozen
When ready to reheat, place the frozen buternut squash (cooking in batches) in a single layer in the air fryer basket at 365F and heat for 7-9 minutes or until desired crispiness.
If you have any leftovers, store the butternut squash in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven at 350°F until they’re hot.
Reheat the squash directly from frozen in a 365°F Air Fryer for 7-9 minutes, working in batches if needed to avoid overcrowding. Keep in mind that it may not be as crispy the second time around.
More Easy Butternut Squash Recipes
There are tons of tasty ways to prepare butternut squash. The dishes below are top-notch!
- Creamy Butternut Squash Soup
- Slow Cooker Butternut Squash Cornbread Stuffing
- Maple Pecan Roasted Butternut Squash
Air Fryer Roasted Butternut Squash is an absolute game-changer! A fresh butternut squash is peeled, sliced into cubes, seasoned to perfection, then cooked until crispy on the outside and tender on the inside. Naturally vegan, gluten-free, paleo and Whole30 compliant.
- 1 small/medium butternut squash about 2 pounds
- 1 1/2 tablespoons avocado oil olive oil or any neutral oil
- 3/4 teaspoon fine grain sea salt or kosher salt or to taste
- 1/3 teaspoon freshly cracked black pepper or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- chopped fresh parsley for garnish
If your air fryer requires preheating, preheat to 390°F.
- Peel the butternut squash with a vegetable peeler, cut the squash down the middle, lengthwise and remove the seeds and pulp. Then cut into 1-inch cubes.
- Place the squash cubes in a large bowl and drizzle with oil. Season with salt, black pepper, garlic powder, Italian seasoning plus any extra seasonings you like. Toss evenly to coat well.
Working in batches, add the squash cubes to the air fryer basket spreading them in a single layer.
Cook for 10 minutes, then open the air fryer basket and shake the basket or toss the squash. Air fry again for another 7-12 minutes or until the squash are tender, with some char on the edges.
Transfer to a serving bowl, garnish with fresh parsley and serve warm.
Recipe Video
- To Store: Transfer cooled squash to an airtight container and refrigerate for up to 4 days. If squash is cut but uncooked, chill it in an airtight container and Air Fry within 24 hours.
- To Reheat: Reheat squash in a 350°F oven or Air Fryer until heated through, about 5 minutes. Keep in mind that it may not be as crispy the second time around.
- To Freeze: Spread out cooled squash on a parchment-lined baking sheet and freeze for 20-30 minutes. Then transfer squash to a freezer-safe storage bag, squeeze out air, seal bag and freeze for up to 3 months.
- To Reheat From Frozen: Reheat squash directly from frozen in a 365°F Air Fryer for 7-9 minutes, working in batches if needed to avoid overcrowding.
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