Herb Garlic Butternut Squash (Air Fryer)
Servings: 4
Calories: 118kcal
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.
Notes
Oven Directions
Roast on a lined baking sheet at 425 F for 30-40 minutes until cooked and tender. Stir 1-2 times throughout cooking.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat leftovers, 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.
Nutrition
Calories: 118kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 299mg | Potassium: 671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19943IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 2mg
