Ingredients
Scale
- 1 medium butternut squash (about 2 pounds)
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil or melted coconut oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- Optional: Fresh thyme or toasted pecans for garnish
Instructions
- Start by preparing the butternut squash. Use a sharp vegetable peeler to remove the tough outer skin until you reach the bright orange flesh. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Slice the squash into uniform wedges, approximately 1 inch thick. Ensuring the pieces are a similar size helps them cook evenly in the air fryer.
- In a large mixing bowl, whisk together the maple syrup, olive oil, ground cinnamon, nutmeg, and sea salt. Add the squash wedges to the bowl and toss them thoroughly. Use your hands or a spatula to ensure every wedge is well-coated in the maple-spice mixture. The oil helps the squash crisp up, while the syrup provides that signature caramelization.
- Preheat your air fryer to 380°F (190°C) for 3 minutes. Place the seasoned squash wedges in the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary. Air fry for 15 to 18 minutes. Halfway through the cooking time, shake the basket or use tongs to flip the wedges. Cook until the squash is fork-tender and the edges are golden brown and slightly crispy.
- Carefully remove the wedges from the air fryer and transfer them to a serving platter. If there is any leftover glaze in the bowl, drizzle it over the warm squash. For an extra touch of elegance, garnish with a sprinkle of fresh thyme or a handful of crushed toasted pecans. Serve immediately while the wedges are hot and the glaze is tacky.
- Cook Time: 28 minutes