This savory Air Fryer Butternut Squash is the simplest quick, easy, and healthy fall side dish. It is finished with a crispy brown butter herb panko topping. You can also add cinnamon and brown sugar for a sweet version.
If you love making squash in the air fryer, try my cheesy Air Fryer Spaghetti Squash Recipe. It is so simple and much faster than roasting in the oven, like this recipe.
If you love butternut squash, you have to try my Brown Butter Butternut Squash Ravioli Sauce.
Looking for a butternut squash recipe for the oven? Learn How To Bake Butternut Squash.
Table of Contents
Why You’ll Love This Recipe
- Simple – To roast the squash, you only need 3 other ingredients.
- Fall flavors – The sage, thyme, rosemary, and brown butter just scream fall.
- Quick – The cook time is only about 20 minutes for this recipe. Much faster than a traditional oven!
- Healthy – Butternut squash is loaded with fiber.
- Crispy panko topping – I had to jazz up this roasted squash with something so I finished it with this parmesan panko topping. It adds texture and flavor.
Ingredients & Substitutions
- Butternut Squash: To save time, you can also use fresh or frozen pre-cut squash cubes.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Butternut Squash in the Air Fryer
Quick Overview
- Prepare the squash.
- Air fry.
- Make the topping.
Step by Step Instructions
Be sure to use a sharp peeler and knife.
Step 1: Using a sharp vegetable peeler, peel the outer layer off completely. (See photos above to see how to break down & cube a butternut squash.)
Step 2: Cut off about 1/4 inch off the stem end.
Step 3: Cut off another 1/4 inch off the bottom.
Step 4: Slice in half lengthwise.
Step 5: Using a spoon, scrape out all of the seeds and strings.
Step 6: Cut in half again separating the side where the seeds were from the solid part.
Do not overcrowd the air fryer basket.
Step 7: Cut the solid part of the squash lengthwise into sections about 1.5 inch wide. Cut again crosswise to make cubes.
Step 8: Slice the other half of the squash lengthwise to make curved slices. Make opposing cuts to make cubes.
Step 9: In a large mixing bowl, toss the squash cubes, olive oil, salt, and pepper.
Step 10: Pour the seasoned cubes into the air fryer basket in a single layer.
Brown the butter for a deep toasted flavor.
Step 11: Air fry at 390 degrees for 18-20 minutes, shaking the basket a couple times during cooking. The cubes should be lightly browned and fork tender.
Step 12: While the squash cooks, melt butter in a small pan over medium heat. Cook and stir continuously until the butter turns light golden brown. Turn the heat to low.
Step 13: Add the sage, thyme, and rosemary. Sauté for 1-2 minutes.
Step 14: Add the panko and toast for 1-2 minutes until golden brown, stirring continuously. Remove from the heat.
Step 15: Stir in the parmesan cheese. The mixture should be crumbly and crispy.
Step 16: Finish the squash by sprinkling on the topping and some flaky salt.
Recipe Serving Suggestions
Butternut squash in the air fryer is the perfect fall side dish for any main. Here are some pairings I love:
- Cheesy Chicken Stuffed Bell Pepper
- Greek Yogurt Marinated Chicken Thighs
- Perfect Pork Tenderloin
- Cast Iron Skillet Chicken Bread
Expert Tips & Variations
- Be sure to check on the squash as it air fries. I used a Cosori Pro 5.8QT to test this recipe. Every brand/model cooks differently so the time may need to be adjusted.
- Try a sweet version instead. Skip the panko topping. Follow the recipe as stated but toss the cubes with 1/2 teaspoon of cinnamon and 1 Tablespoon of honey, brown sugar, or maple syrup, as well as the salt, pepper, and oil. You could also use pumpkin pie spice instead of cinnamon.
Recipe FAQs
No, you can roast the squash with the skin on, just be sure to slice it half lengthwise first. It will take longer to cook since it is just halved instead of cubed. Brush the cutside with oil and season with salt and pepper. If you want to cube it, it should be peeled first.
Large 1-1.5 inch cubes of squash will take about 15-20 minutes in the air fryer at 390 degrees. Be sure to shake the basket a couple of times throughout the cooking process to rotate the cubes.
Yes. The air fryer roasts squash perfectly. It caramelizes and turns light brown.
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Air Fryer Butternut Squash
Ingredients
- 2-2.5 pound butternut squash*
- 1 1/2 Tablespoons olive oil
- 1 1/2 teaspoons Morton kosher salt
- 1/2 teaspoon black pepper
Topping (Optional)
- 2 Tablespoons salted butter
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh rosemary
- 1/4 cup panko bread crumbs
- 2 Tablespoons parmigiano reggiano
- flakey salt, for sprinkling
Instructions
Peeling & Cutting the Squash
- Using a sharp vegetable peeler, peel the outer layer off completely. (See photos above to see how to break down & cube a butternut squash.)
- Cut off about 1/4 inch off the stem end.
- Cut off another 1/4 inch off the bottom.
- Slice in half lengthwise.
- Using a spoon, scrape out all of the seeds and strings.
- Cut in half again separating the side where the seeds were from the solid part.
- Cut the solid part of the squash lengthwise into sections about 1.5 inch wide. Cut again crosswise to make cubes.
- Slice the other half of the squash lengthwise to make curved slices. Make opposing cuts to make cubes.
Air Frying
- In a large mixing bowl, toss the squash cubes, olive oil, salt, and pepper.
- Pour the seasoned cubes into the air fryer basket in a single layer.
- Air fry at 390 degrees for 18-20 minutes, shaking the basket a couple times during cooking. The cubes should be lightly browned and fork tender.
Topping
- While the squash cooks, melt butter in a small pan over medium heat. Cook and stir continuously until the butter turns light golden brown. Turn the heat to low.
- Add the sage, thyme, and rosemary. Sauté for 1-2 minutes.
- Add the panko and toast for 1-2 minutes until golden brown, stirring continuously. Remove from the heat.
- Stir in the parmesan cheese. The mixture should be crumbly and crispy.
- Finish the squash by sprinkling on the topping and some flaky salt.
Notes
- Butternut Squash: To save time, you can also use fresh or frozen pre-cut squash cubes.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Be sure to check on the squash as it air fries. I used a Cosori Pro 5.8QT to test this recipe. Every brand/model cooks differently so the time may need to be adjusted.
- Try a sweet version instead. Skip the panko topping. Follow the recipe as stated but toss the cubes with 1/2 teaspoon of cinnamon and 1 Tablespoon of honey, brown sugar, or maple syrup, as well as the salt, pepper, and oil. You could also use pumpkin pie spice instead of cinnamon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.