Air Fryer Butternut Squash
Air fryer butternut squash turns hard, hard-to-peel squash into tender cubes with browned, caramelized edges in about 20 minutes, with no oven to heat. This recipe covers cubes, the most popular cut, along with times for halves, fries and frozen butternut squash, plus the easiest way to peel and cut it.
- Temperature
- 400°F200 °C
- Total time
- 35min
- Prep time
- 15min
- Servings
- 4
- Per serving
- 130kcal
Why the air fryer works for butternut squash
Butternut squash is dense and full of natural sugars. In an oven that means a long wait of 40 minutes or more and a lot of heat. The air fryer's small chamber and fast-moving air heat the pieces from every direction, so the sugars on the surface caramelize while the inside softens. You get the deep, nutty, slightly sweet flavor of roasting in about half the time.
The size of the cut matters more than anything else. Cubes of 1 inch cook evenly in 20 minutes. Thinner sticks or slices cook faster and brown more. Larger pieces need lower heat and more time. If you are looking for a general guide to other kinds of squash, see squash in the air fryer.
How to make butternut squash in the air fryer
Tap a time to start a timer.
- Soften the skin (optional) Pierce the squash a few times with a fork and microwave it for . This softens the skin so it is easier and safer to peel and cut.
- Peel and cut Cut off the top and bottom. Peel the squash with a sharp vegetable peeler, cut it in half where the neck meets the bulb, then scoop out the seeds. Cut the flesh into 1-inch cubes, about 4 cups.
- Season Toss the cubes in a large bowl with the olive oil, salt, pepper, garlic powder and paprika until every piece is lightly coated.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Spread the cubes in a single layer, or as close to one as your basket allows. In a 4 qt basket, cook in two batches. Cook for , shaking the basket every , until the edges are browned and a fork slides through easily.
- Serve Taste and add a pinch more salt. Serve hot, or let the cubes cool for use in salads and grain bowls.
Times and temperatures
| Air Fryer Butternut Squash | Temperature | Time |
|---|---|---|
| Cubes, 1 inchShake every 5 min | 400 °F (200 °C) | 20 min |
| Small cubes, ½ inch | 400 °F (200 °C) | 12–14 min |
| Fries or sticksCut ½ inch thick | 400 °F (200 °C) | 12–15 min |
| Halves, cut side upSmall squash only | 375 °F (190 °C) | 30–35 min |
| Frozen cubesCook from frozen | 400 °F (200 °C) | 16–20 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Microwave first for easy cutting. Two minutes in the microwave softens the skin so a vegetable peeler glides through, which is far safer than forcing a knife through a hard squash.
- Buy a squash with a long neck. The neck is solid flesh with no seeds, so it gives the most cubes with the least waste.
- Shake often. Squash cubes tend to stick together as the sugars release, so a shake every 5 minutes keeps them browning on all sides.
What to serve with butternut squash
Roasted butternut squash is a classic fall side next to roast chicken, pork chops or a Thanksgiving turkey. It also works in a grain bowl with quinoa, kale and feta, tossed into a pasta with browned butter and sage, or blended with broth into a quick soup. For more fall sides, see vegetables.
Storing and reheating
Keep cooked squash in a sealed container in the refrigerator for up to 4 days. Reheat in the air fryer at 350 °F for 3–5 minutes so the edges crisp up again. Raw, peeled cubes keep in the refrigerator for about 5 days, and also freeze well on a tray before being moved to a bag.
Variations
- Brown sugar and cinnamon: Toss the cubes with 1 tbsp brown sugar and ½ tsp cinnamon instead of garlic and paprika, and add them in the last 8 minutes so the sugar does not burn.
- Maple and thyme: Brush the cooked cubes with 1 tbsp maple syrup and sprinkle with fresh thyme.
- Parmesan: Add 2 tbsp grated Parmesan during the last 3 minutes for a golden, savory crust (not vegan or dairy-free).
- Curry: Use 1 tsp curry powder and ½ tsp cumin in place of the other spices.
Butternut squash fries
Cut a peeled neck into ½-inch sticks, toss with the oil and a spoonful of cornstarch for extra crunch, and cook at 400 °F for 12–15 minutes, shaking twice. Squash fries are softer than potato fries but have a sweet, caramelized edge. Serve with a spicy mayo or ranch dressing and eat them right away.
If it does not turn out right
- The squash is mushy
- The pieces were cut too small or the basket was crowded. Keep cubes at 1 inch and cook in one layer so the steam can escape.
- The edges are burned but the center is hard
- The cubes are uneven or very large. Cut them the same size and lower the temperature to 375 °F, adding 3–4 minutes.
- The squash will not brown
- Too little oil, or the pieces were wet. Dry the cubes after cutting and use the full 1½ tablespoons. A teaspoon of brown sugar helps browning too.
Questions and answers
How long does butternut squash take in the air fryer?
About 20 minutes at 400 °F for 1-inch cubes, shaken every 5 minutes. Smaller ½-inch cubes need 12–14 minutes, and fries cook in 12–15 minutes.
Can you cook butternut squash with the skin on?
Yes. The skin is edible once roasted, especially on halves or thick slices. For cubes, peeling gives a better texture and more browning.
Can I cook frozen butternut squash in the air fryer?
Yes, straight from the freezer. Cook frozen cubes at 400 °F for 16–20 minutes, shaking every 5 minutes. Do not thaw them first, because thawed squash turns soft and watery.
How long do butternut squash halves take?
Brush the cut sides with oil and cook cut side up at 375 °F for 30–35 minutes for a small squash half, until a knife slides in easily. Large halves may not fit in a 4 qt basket.
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