Seasoned with garlic, ginger, and cinnamon, Air Fryer Butternut Squash is easy to make and perfect as a seasonal side dish. Or add the roasted cubes to hearty salads and vegan bowls. Either way, you're sure to enjoy the flavor and texture using this simple preparation.
While I often roast butternut squash and other fall vegetables in the oven, sometimes I like to use my air fryer instead. This small appliance is convenient since it take very little time to heat up compared to a large oven. And it's easy to prepare food with minimal oil.
I chose to use a combination of garlic, ginger, and cinnamon to complement the sweet and nutty taste of the winter squash. But even simply seasoned with salt and pepper, air frying it will result in a soft interior, lightly caramelized exterior, and incredible flavor.
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Why you'll love this recipe
- It's easy to make in 30 minutes with ingredients found at major supermarkets.
- The seasonings can be customized to suit your tastes.
- It can be served as a side dish or used as a tasty component in main dishes.
Ingredients
This recipe calls for 4 cups of peeled and cubed squash, which is approximately the yield of a medium sized 3 pound fruit. You can follow the instructions provided for peeling and dicing, or you can purchase a package of pre-cut squash.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
How to peel and cut butternut squash
- Slice the squash horizontally into circles. Scoop out the seeds with a spoon. Instead of using a vegetable peeler, run a knife around the outside of each circle to remove the skin.
- Cut each circle into approximately 1-inch cubes.
Tip: Microwave the whole squash for 2 minutes to make peeling and cutting easier. Wait until it's cool enough to handle before starting.
Equipment
You can use either a basket style or toaster oven style air fryer to make this recipe. And for easier cleanup, try using air fryer parchment paper liners.
Instructions
- Place the butternut squash cubes, olive oil, garlic, ginger, cinnamon, salt, and pepper in a mixing bowl.
- Use your hands to toss the ingredients so that all of the cubes are lightly coated.
- Air fry for 10 minutes.
- Shake the air fryer basket and cook for 10 minutes more until the squash is fork tender and lightly browned.
Variations
This recipe is very versatile, and the spices can be changed to suit your tastes. Try some of these combinations in place of the garlic, ginger, and cinnamon:
- 1 teaspoon smoked paprika + garnish with zest of one lemon and fresh rosemary
- ½ teaspoon ground cumin, ½ teaspoon ground coriander, and a few pinches of cayenne pepper + garnish with cilantro
- ½ teaspoon chili powder, ¼ teaspoon ground cumin + garnish with pepitas (pumpkin seeds) and cilantro
Top tip
Since cooking times and temperatures vary in different air fryer models, it's always a good idea to check your food for doneness as it cooks. You may need to adjust the remaining time after shaking/tossing.
Serving suggestions
This air fryer recipe is a delicious side dish that goes with everything from pasta to veggie burgers. And it's a welcome addition to Thanksgiving and Christmas holiday dinners. You can also add it to different recipes like the following:
- Skip the oven when you make Roasted Butternut Squash Salad or Vegan Buddha Bowls.
- Add it to a Quinoa Burrito Bowl.
- Turn it into a grain salad with Cilantro Lime Quinoa and Mediterranean Green Olive Salad Dressing.
- Add it to tacos with seasoned beans and guacamole.
- Combine it with sauteed shallots or onions and vegetable broth and puree it into a soup.
- Mash it with plant milk and vegan butter or olive oil for an alternative to mashed sweet potatoes.
Storing and freezing
Leftover cooked squash can be covered and refrigerated for up to 5 days. While it can be frozen, it's best to puree it first.
Alternatively, the raw cubes can be frozen in a single layer on a tray then transferred to a freezer bag or container. When ready to use, toss the frozen cubes with olive oil and seasonings and air fry. There's no need to defrost the squash before roasting.
For tips on freezing, refer to USDAÂ Freezing and Food Safety.
FAQ
Olive oil, avocado oil, and oils made from nuts or seeds are all good choices for air frying and also work well with a plant-based Mediterranean diet.
While all winter squash skin is technically edible, the texture is tough and might not taste good. Most people prefer to remove it.
If you want to purchase peeled and cubed squash or prep it yourself in advance, it can be stored for up to 4 days in the refrigerator before cooking. Or you can freeze it for up to 12 months. First flash freeze it in a single layer on a tray, then transfer it to a freezer-safe bag or container.
More easy air fryer recipes
Do you love air frying?
Whether you are new to using this handy appliance or experienced and looking for more recipes, check out my recommendations for the best air fryer cookbooks for vegans.
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Easy Air Fryer Butternut Squash
Equipment
Ingredients
- 4 cups butternut squash, peeled and cubed (1-inch dice)
- 1 Tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- salt and pepper, to taste
- fresh cilantro or parsley, torn or chopped, for garnish (optional)
Instructions
- Place the butternut squash cubes, olive oil, garlic, ginger, cinnamon, salt, and pepper in a mixing bowl.
- Use your hands to toss the ingredients so that all of the cubes are lightly coated.
- Place the squash in the air fryer basket or tray. Cook for 10 minutes at 390° F.
- Shake or toss to flip the cubes, then cook for 10 more minutes at 390° F.
- Transfer to a serving bowl and garnish with fresh cilantro or parsley, if desired.
Notes
- 4 cups of peeled and cubed squash is approximately the yield of a medium sized 3 pound fruit.
- To make it easier to peel and cut, you can microwave the whole squash for 2 minutes.
- When cool enough to handle, slice the squash horizontally in 1-inch circles. Remove any seeds with a spoon.
- Peel the skin by running your knife around the outside of each circle. Then slice into approximately 1-inch cubes.
Nutrition
Nutritional information is an estimation only.
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