Description
Ingredients
Scale
- 1 medium butternut squash – peeled, seeds removed and cut into 1-inch cubes (about 5–6 cups)
- 3 teaspoons avocado oil or olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Cut and peel the squash – use a large kitchen knife to cut the ends off of the squash then cut it where the neck meets the base of the squash. Use a vegetable peeler or knife to peel or cut the skin off of the squash. Then cut the neck into thick planks and then into 1-inch cubes. Remove the seeds from the base of the squash and cut them into 1-inch cubes as well.
- Season – Add the cubed squash to a large bowl, drizzle it with the oil season it with salt and pepper, and toss to coat it all really well.
- Cook – Preheat the air fryer to 400° F and spray the basket with cooking spray. Add the squash and cook for 17-20 minutes until the squash is cooked through and slightly crispy. Toss the squash in the basket halfway through the cooking time for the best results.
- Serve – Serve hot with your favorite main dishes!
Notes
- Select a squash that is medium in size, dark beige in color and has dull and not shiny skin.
- You can store this squash in an airtight container and keep it in the refrigerator for up to 4 days. Reheat it right on the air fryer at 350° for a few minutes.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Healthy side dishes
- Method: Air Fryer
- Cuisine: American
