5 0 Published Nov 02, 2023, Updated Nov 05, 2024 The squash cooks up in just 15 minutes (which is less than half the time it takes to cook in the oven) and is perfectly tender and golden. I’ve been known to eat a whole plate by myself! It’s so good!
Sweet – For a little sweetness, toss your air-fried butternut squash with cinnamon and a drizzle of maple syrup or sprinkle of brown sugar after it’s cooked. Trust me, it’s like a cozy fall dessert! Just skip the syrup before cooking to avoid any burning. Spice it up – Want to take things up a notch? Add a sprinkle of garlic powder, onion powder, paprika, or chili powder before air frying. It’s an easy way to amp up the flavor with minimal effort! Add fresh herbs – Toss in some fresh herbs like rosemary, oregano, sage, or thyme right after the squash comes out of the air fryer for some nice freshness.
Here are my tips to make the peeling and chopping process less daunting. Step 1: Using a vegetable peeler or knife, carefully peel the skin, getting as close to the end of the squash as possible. When peeling, stop when you get to the orange flesh, it’s usually only one layer. Step 2: After peeling, cut the top and bottom of the squash and then cut the squash in half widthwise and lengthwise so the squash is quartered. Another option is to leave the neck of the squash whole and cut it into rounds, then stack up the round and cut them crosswise (twice) to create cubes. Step 3: Use a spoon to scrape the seeds (and gunk) out of each half. Discard the seeds or save and roast them up for a snack. At this point you’re ready to chop the squash into cubes. I like to do 1/2-1 inch thick cubes. I try to cut them as even as possible so that they all finish cooking around the same time. To reheat, just place them in the air fryer in a single layer and cook at 375°F for 1-2 minutes. You can also reheat them in a toaster oven, regular oven or microwave. Just note that the squash will get soft if you reheat them in the microwave.
