Ingredients & Substitutions
Here I explain the best ingredients for my butternut squash air fryer recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Cook Butternut Squash In The Air Fryer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. If you find it difficult to cut and peel winter squash, you can poke it all over with a knife and microwave for a few minutes to soften the skin first.
Don’t crowd the basket. For nice browning and even cooking, make sure the pieces are in a single layer with some space, like my picture above. Cook in batches if they don’t fit! The size of the pieces has a big impact on cook time. I recommend 3/4-inch cubes for a quick 15-minute air fry. I like to check on them around the 13-minute mark to make sure they’re cooking evenly. If you make larger 1-inch cubes, they’ll take a bit longer. Prefer air fryer butternut squash halves instead of cubes? They’ll take longer and there’s less surface area for browning, but it’s easier because you don’t have to peel it. Just air fry for 20 minutes cut side down, then 10-15 minutes cut side up. For a richer finish, toss the air fried butternut squash with butter at the end. I first did this with air fryer potatoes, and now I can’t resist doing it with all kinds of veggies. This little trick tastes amazing with squash!
Chicken – My husband and I like harissa chicken on date nights (it’s a bit too spicy for the kids). On weeknights, I usually stick to easy go-tos, like pan-seared chicken thighs or baked chicken breast. Pork – Butternut squash pairs perfectly with my juicy pork sirloin roast. For a quicker option, simply pan fry some pork chops or pork steaks. Steak – Cook steak on the stove while you’ve got the butternut squash in the air fryer, or cook your steak in the air fryer right after for less cleanup. Seafood – Try my baked salmon or baked shrimp for weeknights, and lobster tail for special occasions.
Please enter your first name for your account. Your saved recipe will also be sent to your email.
How to cut and peel: See my peeling tips above to make this easier. And I highly recommend this vegetable peeler. Cooking tips: See my recipe tips above! I’ve got tips for nice browning and even cooking, how to cook butternut squash halves in the air fryer (if you prefer those instead of cubes), and something you can add at the end for a rich finish. Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. I like tossing them in salads, or if you have a lot, make my butternut squash soup or butternut squash casserole. Meal prep: You can dice the squash several days in advance and refrigerate. Reheat: Toss the butternut squash in the air fryer again for a couple of minutes, this time at 320 degrees F, so they don’t brown more. Freeze: After cooking, store in the freezer for up to 3 months.
One of the great things about winter squash is it can store for months in a cool place, so you can have it ready to go for times like this. Pick up a few and stock up for winter!
