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Air Fryer Butternut Squash is crispy on the outside, tender on the inside, and packed with natural sweet flavor. It’s a quick, easy, and delicious side dish that’s ready in half the time of oven roasting!
Meggan’s notes
When it comes to side dishes, I’m looking for ideas that are ready fast and packed with flavor. I rely on my air fryer constantly, like any busy classically-trained chef moving at full speed in the kitchen, saving time is key.
The secret? Small, evenly cut cubes and high heat. They work together to create perfectly caramelized butternut squash in half the time it takes in the oven. Just be sure not to overcrowd the basket, and in 20 to 25 minutes, you’ll have a delicious, flavor-packed side dish ready to serve!
Roasted butternut squash is a versatile, delicious vegetable that works great as a simple side dish—tossed in olive oil, sprinkled with fresh herbs and salt, and roasted to golden brown perfection or as a creamy butternut squash soup. It’s naturally vegan and reminds me of sweet potatoes, but with a softer flavor and more tender texture.
If you find yourself with leftovers, add air fryer butternut squash to soups, kale salads, and grain bowls for a punch of flavor—and color!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Squash: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
- Rosemary: Fresh thyme and sage are also delicious on air fryer butternut squash.
Step-by-step instructions
- Preheat air fryer to 400 degrees. Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1-inch cubes. You will have about 7 cups of butternut squash cubes, more or less depending on your exact squash size.
- In a large bowl, add butternut squash, olive oil, rosemary, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine.
- Transfer the butternut squash to the basket of an air fryer (work in batches if necessary).
- Air fry at 400 degrees until the squash is tender-crisp with browned edges, about 20 to 25 minutes. Shake the basket halfway through to ensure even heating. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: 2 pounds butternut squash yields about 4 cups, peeled and cubed, enough for four 1-cup servings.
- Storage: Do not refrigerate whole butternut squash. Store it in a cool, dark place (like you would potatoes). it will keep for up to a month. Cubed butternut squash can be store covered in the refrigerator for up to 5 days.
- Make ahead: Cube the butternut squash up to 3 days in advance. Store covered in the refrigerator until you’re ready to air fry.
- Freezer: Allow the butternut squash to cool completely after air frying to prevent condensation, which can make it soggy.
- Uniform size: When cutting squash, make sure that the pieces are all about the same size, so they cook evenly. For best results, aim for bite-sized 1 1/2-inch pieces.
- Crowd control: Vegetables need their space in the air fryer so the air can circulate around them, so don’t crowd them! Work in quick batches if necessary.
- Seasonality: You can find butternut squash year-round, but it’s best in early fall through winter.
- Butternut squash soup: Puree roasted squash in a blender and thin with chicken broth or vegetable broth until smooth. Season to taste with salt and pepper.
Frequently Asked Questions
Butternut squash is a tasty fall treat. The best time to buy them is September into December in most areas.
Sure is! Butternut squash has a lot of beta-carotene, vitamin C, and other nutrients that can help reduce inflammation in your body.
Butternut squash should be firm to the touch and without have any soft spots. If you see any light to dark green spots on the outside or the skin is very pale, it’s not ripe yet.
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Air Fryer Butternut Squash
Equipment
Ingredients
- 2 pounds butternut squash (1 large squash, see note 1)
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary (see note 2)
- Salt and freshly ground black pepper
Instructions
- Preheat air fryer to 400 degrees. Peel butternut squash and cut in half lengthwise. Scoop out the seeds and discard. Cut into 1-inch cubes. You will have about 7 cups of butternut squash cubes, more or less depending on your exact squash size.
- In a large bowl, add butternut squash, olive oil, rosemary, and salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine.
- Transfer the butternut squash to the basket of an air fryer (work in batches if necessary).
- Air fry at 400 degrees until the squash is tender-crisp with browned edges, about 20 to 25 minutes. Shake the basket halfway through to ensure even heating. Season to taste with salt and pepper.
Notes
- Squash: Choose a butternut squash that is firm to the touch and doesn’t have any soft spots. For more information on prep, see my full tutorial on how to cut butternut squash.
- Rosemary: Fresh thyme and sage are also delicious on squash.
- Yield: 2 pounds butternut squash yields about 4 cups, peeled and cubed, enough for four 1-cup servings.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.