These butternut squash cubes are crisp on the outside, tender on the inside and ready in less than 30 minutes thanks to the air fryer. Perfectly seasoned with simple herbs and garlic (or see the post for more flavors), they are an excellent side dish for your Thanksgiving, Christmas or just a weeknight dinner.
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I'm a firm believer that you can get veggies (like Brussels sprouts) to disappear from plates in seconds if you cook them the right way.
But I always thought that the best cooking method to ensure deliciousness for all your favorite (and even not-so-favorite) vegetables was to either roast or sauté. Until we got an air fryer.
Don't get me wrong, sautéed and roasted vegetables, like these sautéed spinach pasta or roasted sweet potatoes, are delicious! But air fried veggies like this air fryer butternut squash are equally good but faster AND easier.
Once you prepare the squash and put turn the air fryer on, you can almost forget about them. I give them a shake about halfway through, but that's it.
It's almost like magic how you simply combine the winter squash with a few very basic ingredients and about 20 minutes later (nearly half the time it takes to roast them!) you have these crispy and tender cubes.
Plus air fryer butternut squash is endlessly customizable (add cinnamon, cheese and more) and perfect if you need a side dish for a holiday meal since it doesn't take up any stove or oven space.
So let's make some delicious butternut squash!
Oh, and if you don't have an air fryer, I've got you covered with oven directions in the recipe card too 🙂
The Ingredients
- Butternut Squash- You can cut your own butternut squash or use pre-cut (you need about 4 cups). You can also use frozen but the texture will be a bit less on the crispy side and a bit more on the tender side. Don't thaw if using frozen. Also note that pre-chopped fresh and frozen may be slightly different sizes and you may need to adjust the cooking time.
- Avocado Oil- You can substitute it with olive oil or another cooking oil.
- Garlic Powder- If you'd prefer, you can use one minced fresh clove instead- but add it at the end so that it doesn't burn in the air fryer.
- Dried Thyme- Fresh, finely chopped thyme will work but I recommend adding it afterward so that it doesn't burn from the high heat in the air fryer- you'll need 1 tablespoon. You can also sub in a different herb such as rosemary or sage, or use a blend of herbs.
- Sea Salt- Table or kosher salt can be used instead.
- Black Pepper
The Method
1. Prepare the Butternut Squash. For a more thorough explanation, this butternut squash cutting tutorial has great info and a video. But we'll briefly go over how to do this here.
Place the squash laying down on a sturdy cutting board and slice off the top and bottom (about ½ inch or 1 cm from each). Use a vegetable peeler to peel the skin.
Then slice the squash in half width-wise. The top part can then be sliced into cubes. *Always keep the flat part on the board so that it doesn't roll.
Slice the bottom part in half lengthwise and scrape out the seeds/membranes. Then slice into cubes as best as you can (the shape of these ones won't be perfect).
2. Mix. Add the cubed squash to a large mixing bowl along with the oil and seasonings. Toss or stir to evenly coat.
3. Cook. Dump the squash mixture into the air fryer and cook at 390 F for 15-20 minutes until crisp on the outside and tender on the inside.
I recommend shaking or stirring at least once (and more often if it is crowded) for even cooking.
4. Serve!
Leftovers and Storage
To Store: Keep any leftover "roasted" butternut squash in an airtight container in the refrigerator for up to 4 days. You can freeze it for up to 3 months but the texture does change slightly once thawed.
To Reheat: To reheat leftover squash, use the air fryer (350 F for 5-10 minutes, depending on the amount) oven (350°F for 10-15 minutes) or microwave (in 30-second intervals) until warmed through.
Make it Your Own
- Cinnamon- Take a note from these apple roasted sweet potatoes and replace the garlic with 1 teaspoon of cinnamon. Feel free to keep the thyme, replace it with rosemary or leave it out.
- Maple- Enhance the sweetness of the butternut squash by adding 1 tablespoon of maple syrup. Or try this along with the cinnamon variation above.
- Parmesan- Sprinkle with 2 tablespoons of grated Parmesan cheese immediately after cooking just before serving.
- Add a Garnish:
- Nuts or Seeds: Sprinkle toasted and chopped pecans, walnuts, almonds or pepitas on top before serving.
- Herbs: Toss the squash with fresh chopped herbs such as thyme, rosemary or parsley after cooking.
Serving Ideas
Air fryer butternut squash is a great healthy side to complement holiday main dishes and weeknight meals alike. Try serving it with:
- Meat: Such as Whole Roast Chicken, Roast Pork Tenderloin or Grilled Steak
- Holiday Meals: Include it as a tasty side dish to your Thanksgiving or Christmas Roast Turkey along with some mashed potatoes, brussels sprouts and stuffing.
- Salad: Use it in a salad by serving it over a bed of arugula along with some toasted pecans, goat cheese and dried cranberries. It would be great topped with balsamic poppyseed dressing.
- Breakfast: Add leftovers to a Greek yogurt frittata or serve it as a side to an autumn inspired eggs benny.
Key Tips for the Best Sautéed Brussels Sprouts
- Don't Overcrowd the Air Fryer: For the quickest cooking and even crisping, don't overcrowd your air fryer. If you need to, scale down the recipe or make it in batches if yours has a small capacity. And if yours is on the full side, note that the recipe may take longer.
- Shake or Stir Partway Through: For most even cooking, I highly recommend tossing them (or stirring, if you have a dual drawer air fryer) at least once. If the air fryer is on the fuller side of capacity, try to toss/stir 2-3 times for even cooking.
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And if you liked this recipe...
...you might also like:
- Sautéed Green Beans
- Cajun Corn
- Roasted Carrots and Asparagus
- Maple Garlic Roasted Sweet Potatoes and Brussels Sprouts
Recipe Card
Herb Garlic Butternut Squash (Air Fryer)
Equipment
- Air Fryer
Ingredients
- 1 butternut squash peeled and cut into ½ inch cubes, about 4 cups
- 1 tablespoon avocado oil
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
Instructions
- Peel and cut the butternut squash (see post for detailed explanation) and place in a large bowl.
- Add the avocado oil and seasonings to the bowl with the squash and mix until well coated.
- Dump into the basket of an air fryer and air fry at 390 °F for 15-20 until tender, shaking (or stirring) halfway through.
- Remove to a dish, garnish as desired and serve.
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