Description
Roast or air fry your favorite squash with this simple, flavorful recipe — an easy, versatile side dish you can make any way you like!
Ingredients
- 1 medium acorn squash, top, stem, seeds, and bottom removed; cut into quarter moons
- 1 medium butternut squash (about 1 1/2 pounds), peeled, seeds removed, cubed
- 1 medium delicata squash, sliced into rings with seeds removed
Seasoning (per 1 pound of squash):
- 2 tablespoons melted butter, dairy-free butter, or refined coconut oil.
- 1 to 1 1/2 tablespoons pure maple syrup (adjust to taste)
- 2 teaspoons cinnamon
- Pinch of sea salt
Instructions
*Cook your choice of squash (above) or 1 1/2 -2 cups cubed variety squash
Air Fry:
- Preheat the air fryer to 400°F.
- Line a baking sheet with parchment paper. Place the prepared squash (chopped, peeled, etc.) on the sheet.
- In a small bowl, whisk together the oil, maple syrup, cinnamon, and sea salt.
- Brush the squash pieces with the maple-oil mixture, coating evenly. Sprinkle with a little extra salt if desired.
- Lightly grease the air fryer rack or basket with cooking spray, then arrange the squash in a single layer. Avoid overcrowding.
- Air fry times: Butternut squash cubes: 14–18 minutes. Acorn squash slices or half-moons: 12–16 minutes. Delicata squash rings: 12–15 min. Flip or shake halfway through for even browning.
Note: Cooking times can vary based on the brand and model of your air fryer, as well as how thickly the squash is cut. - Transfer to a serving dish and repeat as needed until all the squash are cooked.
- Season to taste before serving.
Oven Method:
- Preheat the oven to 400°F. Lightly grease or butter a large baking sheet.
- Spread the prepared squash (chopped, peeled, etc.) evenly on the baking sheet.
- In a small bowl, whisk together the oil, maple syrup, cinnamon, and sea salt.
- Brush or drizzle the mixture over the squash, tossing to coat evenly. Sprinkle with a little extra salt if desired.
- Roast for 20 minutes, then flip the pieces and continue baking for another 10–25 minutes, or until the squash is golden and tender.
Note: Cooking times may vary depending on the type and size of squash. Check progress around the 15-minute mark. - Remove from the oven and season to taste before serving.
Notes
Butternut Squash Measurements: 1 small butternut squash weighs around 1 – 1 1/2 pounds and yields 1 1/2 – 2 cups diced squash.
Butternut Squash Halves Substitute. To AIR FRY butternut squash halves (about 1–1½ pounds total), place them cut side down in the basket and cook for 15–20 minutes to help caramelize and deepen the flavor. Flip and continue cooking for another 5–10 minutes, or until the flesh is fork-tender and golden. For thicker halves, add 3–5 minutes more as needed. To ROAST butternut squash halves, place them cut side down on a baking sheet and bake at 400°F for 45–60 minutes, depending on thickness, until tender and lightly browned.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 small acorn squash
- Calories: 158
- Sugar: 0 g
- Sodium: 5.8 mg
- Fat: 11.7 g
- Saturated Fat: 7.2 g
- Carbohydrates: 14.6 g
- Fiber: 2.1 g
- Protein: 1.2 g
- Cholesterol: 30.5 mg
