Butternut squash is a go-to during fall, as it should be. This hearty vegetable is super versatile and can be used in a variety of dishes (think soups, stews, curries, pastas and more) and it’s a powerhouse of nutrients. Packed with fibre, potassium and vitamin C, it’s a great addition to your dinner rotation. This air fryer recipe is so much quicker to make then oven roasted butternut and delivers perfectly tender, caramelized cubes of squash.
Ingredients and Substitutions
Butternut squash. This recipe can be made with any type of pumpkin and even sweet potatoes. To make this recipe fuss-free, use peeled and pre-cut butternut squash bought from your local supermarket. Extra virgin olive oil. Avocado oil is a great substitute. Spices: I used salt, garlic powder, cayenne pepper and black pepper to season the butternut. Other savory seasonings like cinnamon, curry powder, onion powder, ground coriander and paprika, dried oregano, thyme, rosemary, Italian seasoning are all also delicious. For extra sweetness, add some brown sugar, maple syrup or honey.
How to cook butternut squash in the air fryer
Can I make this ahead?
This butternut squash recipe is great to prepare ahead and works in a variety of meal prep ways. It’s great used in salads, grain bowls, curries, soups and stews. Any leftovers can be stored in an airtight container in the fridge for up to 4 days.
Butternut Squash Recipes
