Ingredients
Scale
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme or rosemary
- Optional: Fresh parsley for garnish
Instructions
- Start by preparing your squash. Use a sharp vegetable peeler to remove the tough outer skin. Cut the squash in half lengthwise and scoop out the seeds with a spoon. Slice the flesh into uniform 1-inch cubes to ensure they cook at the same rate. Place the cubes in a large mixing bowl and drizzle with olive oil. Sprinkle the salt, pepper, garlic powder, and dried herbs over the top. Toss everything together until every cube is evenly coated in oil and seasoning.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the seasoned squash cubes into the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary. Set the timer for 15 minutes. At the 8-minute mark, remove the basket and give it a good shake to flip the cubes. Continue air frying until the squash is fork-tender and the edges are beautifully charred and golden.
- Transfer the roasted butternut squash to a serving bowl or platter. While the cubes are still hot, taste and add an extra pinch of salt if needed. Garnish with a sprinkle of fresh chopped parsley for a pop of color. Serve immediately as a side dish, or toss them into a hearty autumn salad with kale and goat cheese.
- Cook Time: 25 minutes