Air Fryer Butternut Squash

5 from 2 votes

Air Fryer Butternut Squash

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.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 225kcal

Author: Brianna May

Equipment

Ingredients

2-2.5 pound butternut squash*
1 ½ Tablespoons olive oil
1 ½ teaspoons Morton kosher salt
½ teaspoon black pepper

Topping (Optional)

2 Tablespoons salted butter
1 teaspoon fresh chopped sage
1 teaspoon fresh chopped thyme
1 teaspoon fresh rosemary
¼ 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 ¼ inch off the stem end.
Cut off another ¼ 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 ½ 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