Air Fryer Butternut Squash is about to become your new favorite side dish! As someone who used to dread cutting and roasting squash in the oven for what felt like forever, discovering this air fryer method was a breath of fresh air for my family dinners. Air fryer butternut squash is special enough for Thanksgiving but simple enough for a random Wednesday.
Butternut squash is one of my husband’s favorite vegetables. So I would grab one at the store with good intentions, then spend a week staring at it on my counter, wondering if I had the energy to deal with chopping and roasting it.
Roasting it in the oven felt like committing to a two-hour production. Between the prep work and the 45-minute bake time, it was easier to grab a bag of frozen vegetables and call it a day. But the air fryer changes everything here.
You can enjoy tender, caramelized squash in about 20 minutes, with five minutes of actual hands-on work. Plus, the flavor and texture are amazing! The air fryer’s circulation creates these perfectly crispy edges while keeping the inside creamy, and you don’t have to heat your entire kitchen.
This post will walk you through the simple prep steps, the exact timing that works every time, and a few seasoning variations that’ll keep this recipe interesting all fall long. Once you see how easy this is, you’ll actually use that squash sitting on your counter instead of letting it turn into expensive compost.
The air fryer is the best way to cook squash! Try my recipes for air fryer delicata squash, air fryer acorn squash, or air fryer spaghetti squash for more delicious fall dishes.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Butternut squash: You’ll need about 4 cups when diced. I sometimes buy pre-cut squash from the grocery store, but a whole medium butternut squash will work just as well.
- Olive oil
- Cinnamon: This is optional, but it adds a wonderful, warm flavor that complements the natural sweetness of the squash.
- Salt
How to Make Air Fryer Butternut Squash
- If using a whole squash, cut off both ends. Stand it upright and peel using a vegetable peeler (my Y-peeler is perfect for this job). Cut in half lengthwise and scoop out the seeds with a spoon. Then dice into 1-inch cubes. If using pre-cut squash, you can skip right to seasoning!
- Place your squash cubes in a bowl. Drizzle with olive oil, then sprinkle with cinnamon and salt. Toss everything together until the cubes are evenly coated.
- Transfer the seasoned squash to your air fryer basket. Don’t fill it more than halfway – overcrowding is the enemy of crispiness! You may need to cook in batches, depending on the size of your air fryer.
- Set your air fryer to 400 degrees F and cook for 15 minutes. Halfway through, pause and give the basket a good shake to ensure even cooking.
- Pierce a cube with a fork – it should slide in easily. You want the edges to be nicely browned and the center to be tender. If needed, pop it back in for 3-5 more minutes.
Serving Ideas
The butternut squash will have its best texture and flavor if served immediately. I like to drizzle it with a tablespoon of maple syrup or honey just before serving. Here are some other favorite ways to serve this golden, perfectly caramelized squash:
- Toss it into a fall salad with dried cranberries and pecans for a hearty lunch.
- Serve it as a healthy side dish alongside roast chicken or pork.
- Add it to grain bowls with quinoa or brown rice.
- Include it on your holiday table – it’s a fantastic addition to Thanksgiving dinner!
- Mix it into pasta dishes for added nutrition and natural sweetness.
How to Store
Place leftover squash in an airtight container and put it in the fridge. It’ll stay fresh for up to 4-5 days. To reheat it, put it back in the air fryer at 350 degrees F for 3-4 minutes until heated through
Alternative Seasonings
While I like cinnamon on my butternut squash, it is also delicious with just salt. Or you can replace the cinnamon with one of these seasoning combinations:
- Ginger
- Cumin, chili powder, and black pepper
- Garlic powder and paprika
- Thyme, rosemary, or Italian seasoning
- Five-spice powder
- Curry powder
Tips & Tricks
Be sure to check out the step by step instructions
- Peeling butternut squash used to be my kitchen nemesis! However, I’ve learned that a Y-shaped vegetable peeler is your best friend in this situation. Skip the knife – it’s actually safer and easier to use a peeler. I always start by cutting off both ends so I can stand the squash upright, making it much more stable to work with.
- Keep those cubes around 1 inch in size. If they’re too small, they’ll burn before cooking through, and if they’re too large, you’ll end up with undercooked centers.
- Keep your air fryer basket no more than half full.
- Set a timer for the halfway point (around 7-8 minutes) to give the basket a good shake. This helps ensure even browning and prevents any pieces from sticking together. I usually check at this point too. It’s a good time to gauge how much longer it will need.
Reader Questions
Absolutely! I grab pre-cut squash from the grocery store when I’m short on time. Make sure the pieces are relatively uniform in size – if they’re too large, you might need to cut them smaller.
The squash should be easily pierced with a fork and have nicely browned edges. The inside should be soft and tender. If you’re not sure, it’s better to cook it a little longer rather than serve undercooked squash.
Yes! This method works well with acorn or kabocha squash as well. Just keep the cube size similar, and you shouldn’t need to adjust the cooking time much at all.
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Air Fryer Butternut Squash Recipe
Ingredients
- 1 butternut squash or 4 cups diced
- 1 Tablespoon olive oil
- 1 teaspoon cinnamon optional
- 1/2 teaspoon salt
Instructions
- Either buy cubed butternut squash or peel and cube it yourself. To cube it first cut off the ends, then stand it on end and use a vegetable peeler, not a knife, to remove the skin. A Y-peeler will work best for removing the thick skin.1 butternut squash
- Once it is peeled cut it in half and use a spoon to scoop out the seeds. Then dice it into 1 inch cubes.
- Put the cubes in a bowl and add the olive oil, cinnamon and salt. Toss to mix.1 Tablespoon olive oil, 1 teaspoon cinnamon, 1/2 teaspoon salt
- Put the seasoned cubes in the air fryer basket. Don't fill it more than half full.
- Set the air fryer at 400 F for 15 minutes. Take the basket out and shake it halfway through to redistribute the pieces and ensure even cooking.
- Check for doneness. It is done when a fork can easily pierce the cube. It will be brown on the edges and soft in the middle. If it needs more time return it to the air fryer another 3-5 minutes of cooking.
- Serve right after cooking. For a sweeter treat, drizzle it with 1 Tablespoon of maple syrup or honey.
Video
Notes
- Peeling butternut squash used to be my kitchen nemesis! However, I’ve learned that a Y-shaped vegetable peeler is your best friend in this situation. Skip the knife – it’s actually safer and easier to use a peeler. I always start by cutting off both ends so I can stand the squash upright, making it much more stable to work with.
- Pre-cut butternut squash works fine too.
- This method works well with acorn or kabocha squash as well. Just keep the cube size similar, and you shouldn’t need to adjust the cooking time much at all.
- Keep those cubes around 1 inch in size. If they’re too small, they’ll burn before cooking through, and if they’re too large, you’ll end up with undercooked centers.
- Keep your air fryer basket no more than half full.
- Set a timer for the halfway point (around 7-8 minutes) to give the basket a good shake. This helps ensure even browning and prevents any pieces from sticking together. I usually check at this point too. It’s a good time to gauge how much longer it will need.
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Nutrition Information
Nutrition facts are estimates.
