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.
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.
Storing: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 first.