Ingredients
Scale
- 1 medium acorn squash (about 1.5 lbs)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon maple syrup (optional for sweetness)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Fresh thyme or parsley for garnish
Instructions
- Start by washing the acorn squash thoroughly under cold water. Use a sharp chef’s knife to cut the squash in half vertically from the stem to the point. Use a large metal spoon to scoop out the seeds and stringy pulp from the center. Place the squash halves flat side down on a cutting board and slice them into 1/2-inch thick semi-circles or “moons.” In a large mixing bowl, whisk together the olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper. Add the squash slices to the bowl and toss them until every piece is evenly coated with the seasoning mixture.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes. Arrange the seasoned squash slices in the air fryer basket in a single layer. Avoid overcrowding the basket to ensure the air circulates properly; you may need to cook in two batches depending on the size of your air fryer. Slide the basket in and cook for 15 to 20 minutes. Halfway through the cooking time, open the basket and use tongs to flip the slices over. This ensures both sides get those delicious golden-brown caramelized edges. The squash is done when it is fork-tender and slightly charred on the tips.
- Once the cooking cycle finishes, carefully remove the squash slices from the air fryer using tongs. Transfer them to a warm serving platter, overlapping the slices for an elegant presentation. Sprinkle with fresh thyme or chopped parsley to add a pop of color and earthy aroma. For an extra touch of fall flavor, you can add a final drizzle of maple syrup or a handful of toasted pumpkin seeds. Serve immediately while the squash is hot and the edges are crisp.
- Cook Time: 30 minutes