Description
This Air Fryer Butternut Squash is a delicious, healthy side dish that is gluten-free, dairy-free, and vegan.
Ingredients
Scale
- 24 ounces butternut squash, peeled and diced
- 1 1/21/2 teaspoons onion powder
- 1 1/21/2 teaspoons garlic powder
- 1/21/2 teaspoon sweet paprika
- 1/81/2 teaspoon cayenne pepper
- 1/21/2 teaspoon kosher salt
- 11/2 teaspoon brown sugar, optional
- 1 tablespoon olive oil
Instructions
- Prep the Squash: Start by peeling and cutting the butternut squash into bite-sized cubes. It should feel smooth but firm under your hands. Getting consistent sizes helps them cook evenly, so do not skip this part. Be careful with your knife; the squash can be a bit tricky to handle!
- Toss with Oil: Put the diced squash in a mixing bowl and drizzle the olive oil over the top. You will want to see a light sheen on the cubes. This step helps the spices stick later. If the squash looks too dry, you might end up with unevenly seasoned bites, so make sure to coat it nicely.
- Add Seasonings: Sprinkle the onion powder, garlic powder, sweet paprika, cayenne pepper, kosher salt, and brown sugar over the oiled squash and give it a good toss until everything is well coated. If you notice the spices are not sticking, just add a little more olive oil to help them adhere.
- Air Fry the Squash: Place the seasoned squash cubes in the air fryer basket, spreading them out so they are not overcrowded. The squash will sizzle as it starts cooking, which is a good sign. Remember to shake the basket a couple of times to promote even browning and avoid any mushiness.
- Check for Doneness: After about 20 minutes, peek inside the air fryer. The squash should be tender with a nice roasted color. If it is not browning like you hoped, give the basket a shake and let it go a little longer. Do not let it get too mushy; keep an eye on it!
- Serve Warm: Once it is looking golden and smelling incredible, take the squash out and let it cool for a minute. The warmth brings out the flavors of the spices! Enjoy it right away, as it is best served fresh from the fryer, or toss it into a salad or bowl.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- If your air fryer basket is small, consider cooking in batches for optimal browning and texture.
- When the squash is not browning evenly, a gentle shake of the basket halfway through cooking can help achieve the desired look.
- For squash that turns out too soft, checking for doneness a few minutes earlier can prevent mushiness.
- If the spices struggle to stick, adding an extra half tablespoon of olive oil can make a difference in adherence.
- When preparing for guests, consider adding cinnamon to the spice mix for a lovely seasonal twist that pleases everyone.
- Reheat in the air fryer at 350 degrees F for 5 to 7 minutes until heated through and slightly crispy.
- Serve warm as a side dish with roasted chicken, or mix with greens for a hearty salad. It pairs well with breakfast burritos for extra flavor.
- Consider substitute brown sugar with maple syrup for different sweetener flavor.
- You can also skip cayenne pepper if you prefer non-spicy.
- Ensure even layering when placing the squash in the air fryer for best results.
Nutrition
- Calories: 113
- Sugar: 4g
- Sodium: 148.5mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 21.5g
- Fiber: 3.5g
- Protein: 2g
- Cholesterol: N/A