Crispy and perfect, roasted air fryer butternut squash is a fast and delicious side dish. You’ll love that it's packed with so much flavor! No air fryer? You'll find oven-baking options as well.
In a medium mixing bowl, drizzle butternut squash cubes with olive oil. Gently toss to coat.
16 oz cubed butternut squash
Brush the air fryer basket with olive oil and add squash cubes.
1.5 tsp olive oil
Bake for 8 minutes at 380˚F.
Shake the basket and cook for another 10-13 minutes, depending on how crispy you like your butternut squash.
Sprinkle with flaky salt.
1/8 tsp flaky sea salt
Whole Butternut Squash in the Air Fryer
Carefully cut the squash in half horizontally, and remove the seeds. Peeling is optional.
Brush the olive oil over both sides of the squash.
Roast the halves, cut side up, at 350˚F for 25-30 minutes, or until you can easily pierce through the thickest part of the squash with the tip of a sharp knife
Notes
Do your best to cut the squash into uniform pieces to ensure even cooking.
If you’d like the squash to cook faster, cut the pieces small; almost diced. Check after 10 minutes of cooking.
If using frozen squash, do not defrost before cooking, and preheat the air fryer for 2 minutes at 380˚F.
Every person prefers their veggies roasted to a specific level. Use common sense and check on your squash during the cooking process to see what works best for you.
Oven Baking Instructions:
Cook squash on a rimmed baking sheet in an oven preheated to 435˚F.
Bake for 23-28 minutes, stirring halfway through the cooking time.