Spiced Air fryer butternut squash is not only delicious, but it is also easy to make in the air fryer. Add some colour to your meals with this air-fried butternut squash, which is caramelised and crispy on the outside but soft inside and very nutritious.
Air fryer butternut squash is very versatile with endless possibilities. You can enjoy it as a side, eat it on its own as a snack, serve on a bed of greens or mix with other air-fried vegetables to make a salad, puree into a soup or throw in a curry.
If you are wondering why you should cook butternut squash in the air fryer rather than a traditional oven, the air fryer is quicker and make crisper butternut squash without using as much oil as the oven.
How To Make Spiced Air Fryer Butternut Squash
Here are the ingredients you need…
- Butternut squash
- Extra virgin olive oil
- Salt
- Cinnamon
- Nutmeg
- Ginger
Notes about the ingredients...
- Butternut Squash: If buying whole, select a firm butternut squash without soft spots or mould. It is hard to peel butternut squash; feel free to buy pre-cut squash if you can find it.
- Seasoning: Use your preferred seasoning for this air fryer butternut squash. I find squash a bit sweet and like to season with salt and spices for a nice sweet-savoury effect. Garlic and herbs also work well with this recipe. If you prefer sweet air-fried butternut squash, then maple syrup and cinnamon are a good combination. There are no rules here; go with your favourite seasoning combination and adjust to your taste.
How To Make It...
Lay the butternut squash flat and cut both ends with a sharp knife.
Stand the squash up and cut it into two halves.
Scoop the seeds out with a spoon.
Place the halves flat on the chopping board and cut into slices.
Peel the hard skin off and cut into cubes.
Add the oil to a bowl, and mix the salt and spices.
Pour the butternut squash cubes into the bowl and toss until all the cubes are coated
Set the air fryer to 1800C for 20 mins.
Spread out the butternut squash cubes in a single layer on the tray of the air fryer. Start cooking.
Pull out the tray and toss after 10 mins for even cooking. Leave to cook for another 10 mins. By this time, it should be crispy but soft inside. If it is not fully cooked, leave for a few more minutes until fully cooked through.
Remove from heat.
Recipe FAQ
Yes, you need to remove the skin of the butternut squash. The skin is tough and does not make for enjoyable eating. I find the peeling to be the hardest part of cooking butternut squash in the air fryer – I sometimes peel it a day or two ahead, then keep it in the fridge until needed.
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Air Fryer Butternut Squash
Equipment
Ingredients
- 1 Butternut squash
- 1 tablespoon Extra virgin olive oil
- ½ teaspoon Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
Instructions
- Lay the butternut squash flat and cut both ends with a sharp knife.
- Stand the squash up and cut it into two halves.
- Scoop the seeds out with a spoon.
- Place the halves flat on the chopping board and cut into slices.
- Peel the hard skin off and cut into cubes
- Add the oil to a bowl, and mix the salt and spices.
- Pour the butternut squash cubes into the bowl and toss until all the cubes are coated
- Set the air fryer to 180℃ for 20 mins.
- Spread out the butternut squash cubes in a single layer on the tray of the air fryer. Start cooking.
- Pull out the tray and toss after 10 mins for even cooking. Leave to cook for another 10 mins. By this time, it should be crispy but soft inside. If it is not fully cooked, leave for a few more minutes until fully cooked through.
- Remove from heat.
Nutrition
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