|nutritional information (per serving)|
View full nutritional information
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|amount per serving|
|% Daily Value*|
|Saturated Fat 1g||3%|
|177 mg||8th %|
|dietary fiber 8g||27%|
|Total sugar 46g|
|Vitamin C 34 mg||171%|
|Calcium 153 mg||12%|
|Iron 2 mg||14%|
|Potassium 820 mg||17%|
|*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
A versatile and delicious winter squash, butternut squash makes a great addition to fall and winter dishes. You can puree, puree, steam, or roast it, and you can serve it as a side dish or add it to soups, salads, pasta dishes, roasted vegetable mixes, and sauces.
Roasting butternut squash in the oven can take up to 45 minutes, but the air fryer delivers a crispy, perfectly cooked squash in just 15 minutes! If you need a shortcut, you can make the squash a day ahead or use pre-diced squash.
Air fryer butternut squash makes a great side dish for an everyday meal or a special occasion and easily makes a weeknight dinner. Serve hot air squash with meat, poultry or fish or add the cubes to a salad or soup. Butternut squash also pairs well with pasta — toss the cubes in a saucepan with cacio e pepe or carbonara, or add them to fettuccine with alfredo sauce.
“This is a quick and delicious way to make butternut squash. The cinnamon brings out the flavor of the pumpkin and the balsamic glaze infuses the added sweetness. I had to fry my squash in two batches, so I kept the first batch warm in a very low oven while the second one cooked. – Julia Hartbeck
For the pumpkin
1 1/2 to 2 Pound butternut squash
1 teaspoon Cinammon
1/4 teaspoon fine Salt, more to taste
1 hyphen fresh ground black pepper
1 to 2 tablespoon vegetable oil
For the balsamic glaze
2 cups balsamic vinegar
1/2 Cup packed up Brown sugar
1 Middle cinnamon stick, Optional
Gather the ingredients.
Peel the pumpkin. Scrape out the seeds and discard or toast like pumpkin seeds.
Using a large, sharp chef's knife, cut the squash into 1-inch cubes
In a large bowl, toss the pumpkin cubes with the cinnamon, salt, pepper, and oil.
If your air fryer's instruction manual recommends preheating, preheat to 390°F. Brush the basket of the air fryer with some oil and add the squash. If you have more than 3 or 4 cups of cubes, or your air fryer is small, you may need to cook the squash in 2 batches.
Cook the squash at 390°F for 15 to 20 minutes, stirring the squash every 5 to 7 minutes or shaking the basket of the air fryer.
Meanwhile, prepare the balsamic glaze.
Turn on an exhaust fan and open a window if possible. Combine the balsamic vinegar, brown sugar, and cinnamon stick, if used, in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to simmer and continue cooking until mixture has reduced and covers the back of a spoon, about 10 minutes. You should have 2/3 to 3/4 cup frosting. Discard the cinnamon stick.
Transfer the hot butternut squash to a serving platter and drizzle with some balsamic glaze, to taste.
- A Y-peeler makes peeling butternut squash quick and easy.
- The squash doesn't have to be in a single layer, but avoid filling the air fryer basket more than a third full and make sure to turn it every 5 minutes to ensure it cooks and browns evenly.
- As a vegetable oil, use an oil that can withstand high temperatures, e.g. B. avocado oil, peanut oil or grapeseed oil.
- If your balsamic glaze is too thick, thin it out with additional balsamic vinegar or water. Reheat until liquid enough to drizzle.
- For hearty air fryer butternut squash, substitute 1 1/2 teaspoons dried, grated sage for the cinnamon. Skip the balsamic glaze and serve the squash with brown butter or sage brown butter, or serve with freshly grated parmesan. Adjust the spices as needed.
- Replace the brown sugar in the glaze with an equal amount of maple syrup or honey.
How to store leftover butternut squash
- Leftover air fried butternut squash can be stored in an airtight container in the refrigerator for up to 4 days.
- Cooked butternut squash cubes can also be frozen. Place the cooled squash cubes in a labeled, zip-lock bag and freeze for up to 3 months. Let the squash thaw in the refrigerator for a few hours or overnight.
- To reheat, place the leftover butternut squash in the lightly oiled air fryer basket and cook at 350°F for 5 to 7 minutes, until hot.
Can you use cooking oil spray in an air fryer?
Some cooking oil sprays can cause the non-stick coating on the air fryer basket to chip. To apply the oil, use a non-propellant spray or atomizer, or use a pastry brush or paper towel.