Alright, gather round, because if you’ve ever tried to wrestle a butternut squash onto your dinner table and ended up with sore wrists and a weirdly sticky kitchen floor—same boat here. The first time I made air fryer butternut squash I was so nervous about my cubes turning into sad little rocks or, worse, orange mush. (Spoiler: they didn’t.) Anyway, now it’s become my ‘I have 22 minutes before dinner panic’ side dish. And honestly, nothing makes the kitchen smell more autumn-hygge than a bit of squash doing its thing. Well, except maybe my neighbor Pete’s cinnamon buns—but that’s another story for another Thursday.
Why You’ll Love This Squash (Trust Me!)
I break out this air fryer butternut squash every time my sister comes over for girl’s night, which is usually when the weather turns all moody. My family hoovers it up like it’s popcorn—probably because it’s got that just-right tender-crunch factor (if that’s a thing). Actually, I find it works better if I cut bigger chunks—less faff, too! Also, you know when you have zero patience for peeling? I’ll admit, sometimes I just leave the skin on (don’t @ me, it crisps up nice-ish in the air fryer most days). Oh, and if you’re wondering, mine rarely makes it to leftovers unless I hide a portion behind the oatmeal.
Grab These Ingredients (No Need for Perfection)
- 1 medium butternut squash (about 2 lbs)—sometimes I use the pre-cut stuff from Tesco when I’m in a rush, no shame
- 1–2 tablespoons olive oil (or melted butter on a rainy day)
- 1 generous teaspoon sea salt—honestly any salt works, my gran swears by Maldon, but I grab whatever’s closest
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika if you’re out
- 1/2 teaspoon garlic granules (sometimes I just chuck in a few crushed garlic cloves instead)
- Optional: a sprinkle of fresh thyme, rosemary, or whatever’s wilting in the fridge
- A pinch of chilli flakes if you want a bit of sass
Here’s What You’re Gonna Do (Directions Below)
- Lop the top and tail off your squash, then peel it if you have the patience (or not—your call!). Cut it in half lengthwise, scoop out seeds (I sometimes roast them separately if I remember…), then chop into about 1-inch cubes. Not exact science here.
- Chuck the cubes into a big bowl, drizzle over the oil, and toss in your salt, pepper, spices, and herbs. Give it all a merry jiggle until everything is evenly coated. This is where I usually sneak a taste—raw butternut is oddly sweet? Don’t worry if it looks a bit weird at this stage—it always does!
- Preheat that air fryer to 200°C (392°F) for about 3 minutes. Not all air fryers need preheating but mine grumbles if I skip this, so I just let it whirr for a bit.
- Spread the squash cubes in a single layer in the basket—seriously, try not to pile them all up or you’ll get steamy mush rather than golden crispness. Batch if you must, it’s worth it.
- Air fry for 15–20 minutes, shaking the basket every so often (definitely halfway through, and sometimes I give it a gentle poke with a fork at 12 minutes, just to be nosy). You’re aiming for fork-tender and golden around the edges. If they’re still hard after 18 minutes, give them another shake and a couple of extra minutes, but watch closely—burnt squash is its own brand of sadness!
Notes (Learned the Hard Way)
- I always think I need loads of oil, but actually, too much just makes them soggy. Less is more here.
- Don’t stress if your cubes are uneven—just eat the crispy ones quickly and pretend you planned it.
- If you end up with leftovers (ha), they crisp nicely again in the air fryer for about 3 minutes at 180°C.
Here’s How I’ve Mixed It Up (Variations—I’ve Tried Them All)
- Sweet version: Toss the squash with honey, cinnamon, and a small pat of butter instead of oil. It’s dreamy. Beware the sticky clean-up, though.
- Curry powder instead of paprika for a yellow, slightly spicy twist—big hit with my cousin Emily, but once I tried garam masala and it turned out funky weird, so maybe avoid that one.
- Lemon zest and parsley for a zippy finish. Especially lovely next to grilled fish.
Equipment—And What If You Don’t Have It?
You’ll need an air fryer (shocker), plus a decent kitchen knife for the squash. I used to think my big chef’s knife was a must, but actually, a decent bread knife works if that’s all you’ve got—just go slow. No air fryer? You can roast these on a sheet pan in a hot oven (about 220°C) for 25–30 mins—honestly, it’s fine but not as ‘punchy’ texture-wise.
Storing Your Butternut Squash (Assuming It Lasts!)
Technically you can keep cooked air fryer butternut squash in a sealed container in the fridge for up to 4 days, but honestly, in my house it never lasts more than a day—even cold, it sort of disappears. I do think it tastes better the next day, though, if you manage to hide a scoop for yourself.
How I Love to Serve This (Maybe You’ll Try It Too)
We pile it high in a big bowl alongside roast chicken or as a cozy side to salmon—one time we sandwiched leftovers in cheesy toasties and, let me tell you, that’s a combo worth repeating. Sometimes I go full-on autumn and scatter pumpkin seeds and feta over the top, then drizzle with balsamic glaze. You can pinch that idea, I won’t tell.
My Pro Tips (Or: What I’ve Messed Up So You Don’t Have To)
- Don’t skip the shake! Once I forgot and basically ended up with a sticky squash cake (not in the nice way).
- If you’re using pre-cut squash, dry it with a tea towel first—makes a world of difference in crispiness, learned that the lumpy way.
- Don’t rush the chopping—bigger cubes = juicier inside, but if you do go smaller, watch them like a hawk or they burn quick.
FAQ: Answering Real Questions (Yes, People Ask These!)
- Can I leave the skin on?
- Sure can—if you scrub it well! Some folks love the bite, others not so much. Try it once and decide.
- What if I don’t have paprika?
- Honestly, just skip it or use whatever ground spice you like. Smoked anything works—cumin’s good for earthiness.
- My squash came out too soft, what gives?
- Probably over-crowded the fryer basket or used a bit too much oil (been there!). Try smaller batches and shake more frequently.
- Is this really faster than roasting in the oven?
- Yep, for me, anyway. My oven takes ages to heat up (and let’s not talk about cleaning those baking trays after). Air fryer just wins here.
If you want to compare air fryer models or ever wondered why air frying works so well, I sometimes scroll through Serious Eats’ best air fryers guide (I’m a total kitchen gear nerd some days). And if your squash-cubing skills still need refining, BBC Good Food’s squash prep video is low-key reassuring.
Anyway, let me know how yours turns out! Or if you find a combo I haven’t tried yet, toss it my way. I’m all ears (or taste buds?).
Ingredients
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/2 teaspoon dried thyme (optional)
Instructions
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1Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
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2In a large bowl, toss squash cubes with olive oil, salt, black pepper, garlic powder, smoked paprika, and dried thyme (if using) until evenly coated.
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3Preheat the air fryer to 400°F (200°C) for 3 minutes.
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4Arrange the seasoned butternut squash cubes in a single layer in the air fryer basket.
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5Air fry for 16-18 minutes, shaking the basket halfway through, until the squash is tender and golden brown.
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6Transfer to a serving dish and garnish with fresh parsley if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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