Air Fryer Butternut Squash

Air Fryer Butternut Squash is crispy on the outside, tender on the inside, and packed with natural sweet flavor. It’s a quick, easy, and delicious side dish that’s ready in half the time of oven roasting!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1 cup each)

Calories 134kcal

Author Meggan Hill

Equipment

Air Fryer

Ingredients

2 pounds butternut squash (1 large squash, see note 1)
1 tablespoon olive oil
1 tablespoon minced fresh rosemary (see note 2)
Salt and freshly ground black pepper

US Customary - Metric

Instructions

Preheat air fryer to 400 degrees. Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1-inch cubes. You will have about 7 cups of butternut squash cubes, more or less depending on your exact squash size.
In a large bowl, add butternut squash, olive oil, rosemary, and salt and pepper (I like at least 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine.
Transfer the butternut squash to the basket of an air fryer (work in batches if necessary).
Air fry at 400 degrees until the squash is tender-crisp with browned edges, about 20 to 25 minutes. Shake the basket halfway through to ensure even heating. Season to taste with salt and pepper.

Notes

Squash: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
Rosemary: Fresh thyme and sage are also delicious on squash.
Yield: 2 pounds butternut squash yields about 4 c., peeled and cubed, enough for four 1-c. servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition