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My air fryer butternut squash turns out golden and crunchy with a sweet caramelized touch. Takes just 30 minutes. Perfect as a quick and healthy side dish in fall, and it goes with just about anything.
Total all-rounder
It tastes kinda like sweet potatoes but more mellow. The air fryer makes it super crispy, and you can mix in tons of different spices to keep things interesting.
What you need
- Main: Butternut squash, chopped evenly into cubes
- Oil: Use avocado or olive oil—not the spray kind
- Seasonings: Chili, garlic, salt, pepper—try adding thyme or cinnamon if you like
Here’s how to nail it
- Get ready
- Peel, scoop out the seeds, slice into cubes about 2.5 cm big
- Spice it up
- Toss with oil and seasonings till every bit’s coated
- Cook
- Pop in the air fryer at 190°C for 18 minutes, shake halfway through
- Eat up
- Splash on extra spice while it’s hot and dig in
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Oven works fine too
Spread spiced-up cubes on baking paper and roast at 190°C for 30-35 minutes. Flip them over halfway for max crunch on all sides.
Great pairings
Throw it in with pasta, risotto, or salad, or drop it into soup, curry, or grain bowls. It’s a showstopper for the holiday table at Christmas or Thanksgiving.
Nail the details
Keep all your cubes about the same size for even cooking. If you leave space in the basket, they’ll all get crispy and not soggy.
Keeps well
Stays good for five days in the fridge or four months frozen. Heat it back up in a pan or the air fryer when you’re hungry again.
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Switch up the flavors
Want it sweet? Go with cinnamon and a drizzle of maple syrup. Like it punchy? Curry or cumin’s your friend. Fresh herbs make it extra tasty too.
Frozen works, too
Frozen cubes need more time and a roomy basket. Check on them here and there—just as tasty in the end.
Super versatile
You can toss butternut in breakfast skillets, soups, or just serve as-is. It’s a fall and winter staple that never gets old.
Common questions
Always peel butternut—its skin’s pretty stubborn. Other squash types work too, though cook times might change. Keep pieces in one layer so they crisp up nicely.
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Just plain awesome
It doesn’t take much to whip up a side that’s wholesome and bumps up any meal. Give it a shot—you’ll be glad you did.
Frequently Asked Questions
- → How do I tell when it’s done?
It should be golden brown outside, with caramel bits. If you poke a fork in and it slides in easy, you’re good.
- → Should I peel the squash?
Yep, the skin’s just too hard. Using a veggie peeler works best.
- → Can I cube squash ahead of time?
You sure can. Chop a day early and stash it in a closed container in the fridge.
- → What other spices go well with squash?
Try cinnamon, nutmeg, or thyme. Want it sweeter? Curry or a splash of maple syrup is tasty.
- → How do I keep butternut squash fresh?
Whole, it stays good at room temp for weeks. Once cut, pop it in the fridge and use in four days.