Air Fryer Butternut Squash Halves
These Air Fryer Butternut Squash Halves are tender and succulent inside with a beautifully caramelized exterior. No peeling, chopping, or long oven roasting required! Season with maple syrup and cinnamon - a 30-minute fall side dish!
Servings 5 Sevings
Calories 34kcal
Equipment
Ingredients
- 1 butternut squash 2 to 3 pounds
- 1 ½ tablespoon olive oil divided
- 1 ½ tablespoons maple syrup
- ½ teaspoon salt or to taste
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
Instructions
- Prep squash. Cut the butternut squash in half lengthwise from the stem to the bottom. Scoop out the seeds and stringy fibers from the cavity. Brush one tablespoon olive oil on the flesh side.1 butternut squash
- Air fry. Preheat the air fryer to 380°F. Once hot, place the squash cut-side down in the basket and air fry for 20 to 23 minutes, or until the flesh is tender and easily pierced with a knife.
- Flip and finish. Carefully flip the hot squash cut-side up using tongs. Brush the flesh evenly with the glaze, then increase the air fryer temperature to 400°F. Air fry for 7 to 9 minutes, or until the surface is golden and beautifully caramelized.Make the glaze: In a small bowl, whisk together the 1 ½ tablespoon maple syrup, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon cinnamon, and remaining ½ tablespoon olive oil.
Video
Notes
Air Fryer size - I used a 6-quart Instant vortex air fryer and could fit a 21/2 pound squash comfortably without overlapping. If using a large vegetable or a smaller air fryer, cook in batches.
Cooking time - It depends on the size! A 21/2 pound butternut squash takes about 25 minutes to cook at 380 degrees and then a few more minutes at a higher temperature to brown. Adjust cooking time when using smaller or larger vegetables.
Nutrition
Serving: 1 Serving | Calories: 34kcal | Carbohydrates: 6g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 213mg | Fiber: 1g | Sugar: 2g