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