Make tender air fryer butternut squash with crisp, lightly caramelized edges in under 30 minutes! A quick, easy, healthy, gluten-free, paleo, whole30, vegan side dish! Oven-roasted butternut squash method included!
Quick and Simple Air Fried Butternut Squash
Fall (Autumn) is upon us, finally, which means it’s time to stock up on pumpkins and squash ready to pull together curries, soups, pasta bakes, and one of my favorite fall-time side dishes – quick and simple air fryer butternut squash.
Butternut squash has a delicious, sweet, and savory flavor, similar to sweet potato but not as sweet, making it a great addition to practically any meal for some flavor variation, especially when the seasoning options are so versatile! This time, I’ve gone for a simple, savory, lightly spicy version with garlic and chili powder, but keep reading for tasty alternatives.
Best of all, though, making air-fried butternut squash is so quick and simple. Just peel and cube the squash (or save even more time buying pre-cut squash), toss it with the oil and seasonings, then air fry it to perfection in 30-35% less time than it takes to make oven-roasted butternut squash (which I’ve included as a bonus method below!).
Looking for more air fryer inspiration? Check out my list of 41 BEST vegan air fryer recipes!
The Ingredients
- Butternut squash: Choosing a squash that’s fairly even in shape/width will make it easier to chop into even-sized pieces. It’s also possible to buy pre-cut butternut squash.
Other winter squash varieties, like acorn squash, delicata, and pumpkin, should also work using this method, though the cooking time may vary by a few minutes.
- Seasonings: Just a few simple pantry staples are all you need for delicious squash.
- Garlic powder
- Chili powder (or a pinch of cayenne pepper – adjust the amount to taste)
- Sea salt (or kosher salt – adjust the amount to taste)
- Black pepper
- Cooking oil: I use avocado oil or olive oil. Avoid cooking sprays like PAM, which can damage the non-stick coating in your air fryer basket.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
More Seasoning Options
You could adapt and add to the flavors of this air-fried squash using simple ingredients in several ways.
- Smoked paprika
- Onion powder
- Dried rosemary, thyme, sage, oregano, or Italian seasoning
- Cinnamon
- Cumin
- Maple syrup/ brown sugar (1-2 Tbsp) + cinnamon (or pumpkin pie spice)
- Curry powder
- Fresh parsley (to garnish)
How to Air Fry Butternut Squash
- First, peel and cube the butternut squash into 1-inch cubes. To do so, chop off the top and bottom of the squash using a sharp chef’s knife, then use a vegetable peeler to peel it. With it standing upright, cut it in half lengthwise, scoop out the seeds with a spoon, chop it into 1-inch half-moon slices, then dice them.
- Toss the cubes with the oil and seasonings in a bowl to evenly coat them.
- Transfer the seasoned squash to the air fryer basket in a single layer with space in between.
While you can technically cook it overlapping, the pieces won’t caramelize/crisp as much.
- Air fry the butternut squash for about 18 minutes at 380F/193C, shaking the basket every few minutes until golden and fork-tender.
- Finally, taste and optionally season the air-fried squash with additional salt and black pepper, to taste, then enjoy!
For Oven Roasted Butternut Squash
- Peel and cube the butternut squash, toss it in a bowl with the oil and spices, and spread it across a large parchment-lined baking tray in a single layer.
- Roast the squash in the oven at 375F/190C for 30-35 minutes (or about 25 minutes if using ½-inch pieces), turning halfway.
How to Serve Air Fried Butternut Squash?
- As a simple healthy side dish for meals
- Add it to pasta dishes (like bolognese or pasta bakes) and risotto
- Use it in soups, stews, and curries
- Toss it into fall-based salads and Buddha bowls
- Use it in tacos, burritos, and enchiladas
- Add to wraps and paninis
- Enjoy as a simple Christmas or Thanksgiving side dish and all holiday season.
- Toss it into a breakfast hash or vegan frittata/ omelette
Storage Instructions
Make ahead: You can store the chopped butternut squash in an airtight container in the fridge for up to 2 days before cooking it.
Store: Allow it to cool, then store any leftovers in an airtight container (or bag) for 4-5 days.
Freeze: Flash freeze the butternut pieces spread across a baking tray, then store in a Ziplock for 3-4 months. Thaw in the refrigerator overnight.
Reheat: Either add the air fried squash back to the air fryer for several minutes at 375F/190C until warm and slightly crisp, sauté it with a little oil, or microwave it (but it won’t be crispy).
Recipe Notes
- Slice the butternut evenly: This is important for the squash cubes to cook evenly.
- To save time: It’s possible to buy pre-chopped butternut, though you may need to adjust the cooking time based on their size (or cut them down into smaller pieces).
- Don’t overcrowd the basket: The air fryer needs to circulate air around the squash pieces to properly crisp and caramelize the edges. Otherwise, they’ll steam and not caramelize as much.
- The cooking time may vary: Based on your specific air fryer, so monitor them the first time you make the recipe.
FAQs
Do I need to peel butternut squash?
While the peel is technically edible, it becomes quite papery once cooked, so I highly recommend peeling it.
Can I air fry frozen butternut squash?
To air fry frozen butternut squash, simply add extra time to the cooking process and leave space between all the pieces (cook it in batches if necessary) so they don’t remain entirely soft. They won’t become as crispy or caramelized as fresh squash, either way.
Can I air fry butternut squash halves?
If your machine is large enough to fit the halves, then absolutely. I leave the peel on when doing this (as it’s easy to remove after baking). Place them cut side down and air fry squash for 30-35 minutes (based on their size/thickness), flipping after 15-18 minutes.
More Easy Air Fryer Recipes
- Crispy air fryer tofu
- Air fryer zucchini chips
- Crispy Brussel sprouts
- Buffalo cauliflower wings
- Crisp air fryer chickpeas
- Air fryer potato chips
- Delicious carrot fries
If you try this easy air fryer butternut squash recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
Air Fryer Butternut Squash (+ roasted method)
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
- You can watch the video in the post for visual instructions.First, peel and cube the butternut squash into 1-inch cubes. To do so, chop off the top and bottom of the squash using a sharp chef’s knife, then use a vegetable peeler to peel it. With it standing upright, cut it in half lengthwise, scoop out the seeds with a spoon, chop it into 1-inch half-moon slices, then dice them.
- Toss the cubes with the oil and seasonings in a bowl to evenly coat them.
- Transfer the seasoned squash to the air fryer basket (check the recipe notes for a oven-roasted method!) in a single layer with space in between.While you can technically cook it overlapping, the pieces won’t caramelize/crisp as much.
- Air fry the butternut squash for about 18 minutes at 380 °F/193 °C, shaking the basket every few minutes until golden and fork-tender.
- Finally, taste and optionally season the air-fried squash with additional salt and black pepper, to taste, then enjoy!
Notes
For Oven Roasted Butternut Squash:
- Peel and cube the butternut squash, toss it in a bowl with the oil and spices, and spread it across a large parchment-lined baking tray in a single layer.
- Roast the squash in the oven at 375F/190C for 30-35 minutes (or about 25 minutes if using ½-inch pieces), turning halfway.
Nutrition information is an estimate and has been calculated automatically
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thanks a lot of information amazing
Looks yummy!! What is the dip??
Hi Lisa, I made this tahini dip. 🙂