Air Fryer Butternut Squash Cubes Recipe :- In less than 30 minutes, prepare soft butternut squash with crisp, faintly caramelized edges using an air fryer! A quick, simple, nutritious, paleo, whole30, vegan, and gluten-free side dish! Including the oven-roasted butternut squash method!
Air Fryer Butternut Squash Cubes Recipe
Autumn is officially here, which means it’s time to stock up on squash and pumpkins for fall recipes like curries, soups, pasta bakes, and my all-time favorite, easy butternut squash side dish made in an air fryer.
With its delightful, savory, and sweet flavor that is reminiscent of sweet potatoes but less sweet, butternut squash is a great way to add some flavor variation to almost any meal—especially because there are so many different ways to season it! I went with a straightforward, savory, somewhat spicy version this time around using garlic and chili powder, but there are some delicious variations down below.
INGREDIENTS
- 5 cups (750 g) butternut squash peeled and chopped into 1-inch cubes
- 1 Tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
INSTRUCTIONS
For visual instructions, view the video in the article.
Peel and cut the butternut squash into cubes that are one inch in size. To achieve this, take a sharp chef’s knife to cut off the squash’s top and bottom, and then peel it with a vegetable peeler. It should be standing erect when you cut it in half lengthwise, remove the seeds with a spoon, chop it into half-moon slices that are one inch thick, and then dice them.
In a bowl, toss the cubes with the oil and seasonings to coat them uniformly.
Arrange the seasoned squash in a single layer with room between them in the air fryer basket (see to the recipe notes for an oven-roasted method!).
Although cooking it in layers is possible, the pieces won’t crisp or caramelize as much.
Shake the basket occasionally while air-frying the butternut squash for approximately 18 minutes at 380°F/193°C, or until it becomes golden and becomes fork-tender.
Lastly, taste the air-fried squash and feel free to add more salt and black pepper to your liking. Then, dig in and enjoy!
ALSO SEE
NOTES
For Butternut Squash Roasted in the Oven:
Cut the butternut squash into cubes and peel it. Combine it with the oil and spices in a bowl and arrange it in a single layer on a large baking pan covered with parchment paper.
Preheat the oven to 375F/190C. Roast the squash for 30 to 35 minutes, or around 25 minutes if using ½-inch slices, rotating it halfway through.
NUTRITION
- Calories: 119kcal
- Carbohydrates: 23g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.5g
- Monounsaturated Fat: 3g
- Sodium: 299mg
- Potassium: 672mg
- Fiber: 4g
- Sugar: 4g
- Vitamin A: 19932IU
- Vitamin C: 40mg
- Calcium: 95mg
- Iron: 1mg
