- 1 Small Butternut Squash (about 1 to 1 1/2 pounds)
- 1 tbsp Olive Oil or Avocado Oil
- Salt and Pepper, to taste
Preheat the air fryer for 3-5 minutes to 375°F.
Carefully cut the butternut squash in half. Scoop out the seeds and pulp with a spoon.
Rub or brush both sides of the butternut squash with olive oil. Season with salt and pepper (or add cinnamon and brown sugar).
Place the squash cut side down in the air fryer. Air Fry for 20 minutes. Then, carefully flip the squash (sprinkle with more cinnamon and sugar if desired). Air Fry for 20-25 minutes, or until fork tender. (Larger squash may need to cook longer)
Remove from the air fryer and use or serve as desired. Scoop out the flesh to mash butternut squash mash or add to soup. Cut the squash into horizontal slices to serve as a side dish.
Recipe Variations and Customizations:
- Make It Sweet: Sprinkle the squash with cinnamon (about 1/2 teaspoon) tsp and maple syrup or brown sugar (1-2 tablespoons) halfway through the cooking process.
- For An Herbaceous Flavor: Season the squash with dried herbs and a mix of fresh herbs like sage, rosemary, and thyme. Add the herb mixture halfway through cooking so that they do not burn.
- Make It Spicy: Add cajun seasoning and cayenne pepper for a spicy kick!
**Please Note: Cooking Time may vary based on the type of air fryer you use. Adjust time accordingly and monitor the squash while cooking. I have made this recipe in an Instant Vortex Air Fryer and a Yedi 7 QT air fryer.
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Serving: 1g | Calories: 61kcal | Carbohydrates: 10.8g | Protein: 0.9g | Fat: 2.4g | Saturated Fat: 0.3g | Sodium: 4mg | Potassium: 291mg | Fiber: 3.3g | Sugar: 2g | Calcium: 4mg | Iron: 4mg