Air Fryer Butternut Squash – quick and easy roasted butternut squash with minimal ingredients. Air fries in minutes – way faster than oven roasting!
Friends, I’m bringing squash season into the summer sun to showcase that this Air Fryer Butternut Squash – crispy, caramelized outside, fork-tender inside – is delicious all year.
If it’s one of your favorite fall and holiday season dishes you’re going to want to give this recipe a try.
Air frying is much faster than oven-roasting (without heating up the kitchen!) with the same caramelization and flavor. Need another easy air fryer recipe? Look no further.
Butternut squash is available all year in the grocery stores and soon it’ll be at local farm stands too. It’s not only a delicious side dish, but a healthy side dish as well.
Using minimal ingredients – olive oil, salt and pepper – this simple side dish should be at the top of the Easy Side Dish List.
Why air fry butternut squash?
Because air frying is the best way to roast butternut squash!
- The squash air fries in minutes.
- It takes less oil to air fry than oven-roast.
- Season simply with salt and pepper for delicious results.
- It’s an ideal side with almost anything.
WHAT do i need to make air fryer BUTTERNUT SQUASH?
- whole butternut squash
- olive oil
- salt and pepper
- optional garnish: fresh chopped parsley
HOW TO ROAST BUTTERNUT SQUASH IN THE AIR FRYER:
Preheat the air fryer to 400° then cut the squash in half length-wise.
Scoop out the seeds and pulp using a teaspoon.
Peel the butternut squash skin using a vegetable peeler or paring knife.
Cut the squash into about 1″ cubes then add them to a large bowl.
Drizzle with olive oil, season with salt and pepper and toss until the cubes are evenly coated.
Transfer the squash pieces to the air fryer basket in a single layer (it’s okay if some overlap) and air fry 12-14 minutes or until golden, lightly crisp outside and fork tender (give the basket a good shake halfway through the cook times).
Note: total cook time may vary with the size of your air fryer and the cubed squash.
It’s personal preference, but I like to add a light sprinkle of salt after it’s finished roasting along with fresh chopped parsley then eat it right away.
Any leftover butternut squash can be stored in an airtight container in the refrigerator up to 3 days.
my new favorite summer salad:
I posted a photo of this salad on Facebook recently and people went crazy for it! No wonder – it’s incredibly delicious and one of my favorite recipes this summer.
Here’s what you’ll need to make it including a fresh dill vinaigrette:
- 4-6 ounces Salmon – cooked and skin removed
- Arugula (can also use mixed greens)
- Salt and pepper
- Whole lemon
- Garlic powder
- Fresh dill
- Goat cheese
- Air Fryer (roasted) butternut squash
Season the salmon lightly with salt, pepper and garlic powder. From there you can bake it in the oven, cook on the stovetop in a skillet, grill it or air fry.
Fresh Dill Vinaigrette:
To make the vinaigrette, vigorously whisk the juice and zest from half of one lemon (or to taste), salt and pepper to taste, a sprinkle of garlic powder, about a tablespoon of fresh dill chopped and 3-4 tablespoons of olive oil.
Assembling the Salad:
To assemble the salad add a bed of arugula to a plate or shallow bowl then crumble as much goat cheese as you like over it the top.
Add the roasted butternut squash and large chunks of salmon. The heat from the squash and salmon warms the goat cheese and makes it deliciously creamy.
Drizzle as much of the dressing over the top as you like then eat.
WHAT GOES WITH BUTTERNUT SQUASH?
Roasted butternut squash is the perfect side dish to so many meals. Here are a few suggestions:
20 Minute Honey Balsamic Pork Tenderloin – 20 minute juicy pork tenderloin with an incredibly good honey-balsamic glaze. Cooks all in one skillet.
Grilled Lemon Garlic Shrimp – a twist on classic shrimp scampi. Shrimp skewers basted in garlic butter – white wine sauce.
Honey Teriyaki Salmon – easy one pan salmon recipe with a delicious honey-teriyaki glaze in under 20 minutes.
Cheesy Baked Chicken with Mushrooms – breaded bites of chicken breast blanketed in sautéed mushrooms, gooey melted cheese and a simple white wine sauce.
VARIATIONS TO THe RECIPE:
If you find you’d like to change the recipe up a bit, choose one of the suggestions below:
- For a sweet flavor, toss the squash in 1-2 tablespoons of melted butter and brown sugar or maple syrup.
- Squeeze a little lemon juice over the top of the finished squash.
- Add some heat with a sprinkle of cayenne pepper.
- Sprinkle on a little garlic powder.
- Grate parmesan cheese over the top after air frying.
- For a Thanksgiving dish with full-on fall flavors add a pinch of ground cinnamon.
LOOKING FOR MORE AIR FRYER RECIPES?
Below are some of my favorite air fryer recipes:
Parmesan Crusted Chicken – crispy, crunchy breading and tender juicy chicken breast inside. Air fries in under 15 minutes.
Barbecue Spare Ribs – tender and saucy with crispy edges – air fried and slathered with your favorite BBQ sauce in under 30 minutes.
Crispy Buffalo Cauliflower Bites – crazy good, boldly delicious air fried in minutes! Easy, healthy perfect appetizer or side dish.
“Fried” Oreos – warm Oreo cookies wrapped in dough, air fried until golden then dusted with powdered sugar. Uses NO oil!
If you enjoyed this Air Fryer Butternut Squash recipe or any other on the blog then I hope you’ll leave a comment and a lot of stars below.
Air Fryer Butternut Squash
- 1 whole butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon fresh parsley chopped
- Preheat the air fryer to 400° then cut the squash in half length-wise.
- Scoop out the seeds and pulp using a teaspoon.
- Peel the butternut squash skin using a vegetable peeler or paring knife.
- Cut into about 1″ cubes then add to a large bowl.
- Drizzle with olive oil, season with salt and pepper and toss until the cubes are evenly coated.
- Transfer the squash to the air fryer basket in a single layer (it’s okay if some overlap) and air fry 12-14 minutes or until golden, lightly crisp outside and fork tender (give the basket a good shake halfway through the cook times).
- Optional: add a light sprinkle of salt after air frying and garnish with finely chopped parsley