Let Me Tell You About My Air Fryer Butternut Squash Obsession
So, the first time I chucked butternut squash in the air fryer was honestly out of desperation (grocery day got put off, don’t judge). I remember thinking, “There’s no way this thing will cook right in that magic little box”—but, you know what? It did. Came out all caramelized and crispy at the edges, fluffy in the middle. Now I make it way too often. The cat judges. I don’t care. And hey, once I accidentally added way too much paprika and the kids still ate it, so you know it’s forgiving.
Why You’ll Want to Make This—Trust Me
I usually reach for this recipe when I need something healthy-ish but still crave a salty, snacky vibe (fries, but better?). My partner swears it counts as a vegetable even after dunking it in sriracha mayo. The best bit? It’s stupid quick (well, apart from cutting the squash—why is that always a mini workout?). Oh, and on rough days, I do the lazy version: pre-chopped squash from the shop. My mum insists it tastes “less fresh” but honestly, spirit willing, knife-hand weak—convenience wins.
Stuff You’ll Need (Sub In, Sub Out, Live a Little)
- 1 medium butternut squash (about 1kg or so if you like numbers—sometimes I use half if cooking for just me; I’ve even tried frozen when I really just couldn’t be bothered, but it’s a bit mushier)
- 2 tablespoons olive oil (or whatever oil you love—avocado, or the random one in the back of the cupboard—my friend swears by coconut but, hmm, not for me)
- 1 to 1.5 teaspoons sea salt (honestly, I barely measure—just sprinkle liberally, but maybe don’t overdo it the first time)
- 1/2 teaspoon black pepper (I’m sometimes extra and add cracked peppercorns for drama)
- 1 teaspoon smoked paprika (sweet paprika if you’re not a spicy person; I’ve tried curry powder too, which was… interesting)
- Optional: a pinch of garlic powder, parmesan, Italian herbs, or whatever else you fancy. Sometimes I finish it with a squeeze of lemon or a drizzle of honey if I’m feeling posh
How I Actually Make It (with the Tangents and Mishaps)
- Prep the squash. Peel, de-seed, and chop the butternut into cubes, about the size of dice, but don’t stress exactness. I always begin all neat and then get bored halfway and start hacking, so some are giant, some are tiny; it barely matters, honestly. (Watch your fingers! But hey, it toughens your upper body…)
- Toss everything together. In a big bowl, lob in the squash, oil, salt, pepper, and paprika (or whatever you’re using). Stir it up so each piece gets a bit of love.
- Transfer to the air fryer basket—don’t crowd it, though if you do, just shake halfway through. I actually like a bit of overlap, despite what the fancy chef sites say. It’s home cooking, not rocket science.
- Set your air fryer. I go 190°C (around 375°F) for 18-22 minutes. I check at 10 minutes, shake it, and, well, sometimes eat a cube or two as quality control. Don’t worry if it looks sad at this stage—it perks up, I promise.
- Check doneness. Stick a fork in a bigger chunk; if it’s tender and the edges are slightly brown, you’re golden. All air fryers seem to have their own personalities (mine’s a diva), so just keep an eye out.
- Serve up. Let cool for a minute… unless you lack patience like me and burn your tongue every time.
A Few Notes from My Totally Chaotic Test Kitchen
- If you part-cook your squash in the microwave (3-4 mins) it’s easier to chop. Wish I’d known this a year ago.
- Don’t skip the oil—it just tastes, well, less cheerful? Tried it once when out of oil, regretted it.
- More spice = more fun; but start small! I got a bit brave with cumin once—ugh, don’t do it (unless you love cumin, then, power to you.)
Variations I’ve Messed With (And Not All Were Genius)
- Tried with sweet potato—works, but less caramelized. If you’re out of squash, you could totally do this.
- Accidentally used too much brown sugar (thought it was paprika… what a surprise!)—came out weirdly good, but pretty sticky, and don’t plan this for a first date meal.
- Okay, so adding chili flakes on top? That one I really liked. Kids… not so much, but hey, more for me.
- Once thought panko breadcrumbs might make it extra crispy; turns out they just burn in the air fryer. Maybe skip that bit.
Don’t Have All the Fancy Gear? Here’s What Does the Trick
- Air fryer (obviously)—but I’ve baked these at 220°C (425°F) if I couldn’t find the air fryer basket. Goes a bit softer but still yum.
- Sharp knife
- Bowl and spoon for mixing—but, on a lazy night, I just toss it all in a plastic bag and smoosh it around. Zero washing up.
Will It Keep? Eh, Maybe…
Store leftovers (if there are any at all) in a container in the fridge for up to 3 days. Personally, it rarely lasts beyond breakfast the next day—I often wander to the fridge and eat a few pieces cold (don’t judge, they’re kind of delish that way too).
How I Like to Serve It (Feel Free to Take or Leave)
I pile these up as a side with roast chicken, or sometimes top salads with ‘em. My partner dips them in fancy aioli, and once my nephew used them as taco filling (weird—but worked?!). They actually do go kinda posh with a sprinkle of feta and a squeeze of lemon. Oh, and they’re surprisingly good stirred into a grain bowl for lunch—try it!
Things I’ve Learned—So You Don’t Have To
- Don’t skip tossing/shaking partway. The first time I just left it and half the squash fused into one big clump. Not the texture you want…
- I once tried to rush the chopping. Ended up with a few thumb knicks and wildly uneven pieces. Actually worth slowing down a bit (though I never do).
- Don’t walk away the last 5 minutes. The crispiness-to-burnt timing is almost instant, like popping popcorn—poof.
Questions Real People Have Actually Asked Me (And My Totally Honest Answers)
- Does it really get crispy? Yes! Well, mostly. As long as you don’t overload the basket, it gets those lovely golden edges. But not, like, potato-chip crispy. More soft and caramelized. (More like this: Slyvia’s recipe gave me the confidence to give it a go the first time!)
- Can you skip peeling? Technically, yes, but… I don’t recommend. The skin goes kind of tough. If you’re in a rush, just peel after microwaving it for a bit as I mentioned.
- Any ideas for leftovers? Absolutely, toss in soup, or mix with pasta (especially with sage and browned butter—YUM). Or chuck the cubes on pizza (don’t knock till you try!).
- What if my air fryer’s smaller? Work in batches; or, as I’ve done, just stuff it in and accept some bits might be a little softer. No one’s grading you here.
- Do I need to preheat? Meh—I almost never do, but some people swear by it. If you’d rather be safe, preheat for a few min.
- Favorite quick dip? Oh, by far, a sriracha-mayo blend. Or straight Greek yogurt with a pinch of salt and lemon. There’s a cool dip idea over at Cookie + Kate’s blog that’s great for extra herbs.
Okay, before I digress into my latest ramble about oddly expensive farmer’s markets in town, I’ll just say—give the air fryer butternut squash a whirl. If you’ve any hilarious mishaps or, better, genius tweaks, give me a shout; I’ll absolutely steal your ideas.
Ingredients
- 1 large butternut squash (about 2 lbs), peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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1Peel and cube the butternut squash into uniform pieces about 1-inch in size.
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2In a large bowl, toss the cubed squash with olive oil, garlic powder, smoked paprika, black pepper, salt, and dried thyme until evenly coated.
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3Preheat your air fryer to 390°F (200°C) for 3 minutes.
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4Add the seasoned butternut squash to the air fryer basket in a single layer. Cook for 15-18 minutes, shaking the basket or stirring halfway through, until golden brown and fork-tender.
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5Transfer the roasted squash to a serving platter and sprinkle with fresh parsley. Serve hot.
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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