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A plate of air-fried butternut squash with a striped kitchen towel behind it

Air Fryer 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. 

Course Side Dish
Cuisine American
Keyword air fry squash, roasting squash, squash butternut how to cook
Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Servings 4 servings
Calories 136 kcal
Author Kelly


  • 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


  1. If your air fryer requires preheating, preheat to 390°F.

  2. 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.
    Cubes of butternut squash on a cutting board beside a sharp chef's knife
  3. 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.
    A close-up shot of the squash cubes being tossed with the seasoning blend
  4. Working in batches, add the squash cubes to the air fryer basket spreading them in a single layer.

    Uncooked butternut squash cubes inside of an Air Fryer basket
  5. 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.

    A plate of air-fried butternut squash with a striped kitchen towel behind it

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Air Fryer Butternut Squash
Amount Per Serving (1 serving)
Calories 136 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 8mg0%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 5g6%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.