Air Fryer Butternut Squash is a simple, flavorful side dish of tender roasted squash cubes without any breading. It pairs beautifully with chicken, pasta, or soup and cooks much faster in the air fryer than in a conventional oven.
Why This Recipe is the Best
This recipe works with fresh or frozen butternut squash and can be made using cubed pieces or larger halves. The air fryer concentrates heat for quick, evenly roasted cubes with crisp edges and a soft interior—perfect for fall and winter meals.
Serve this squash alongside pasta, in a grain bowl, or as a simple side to glazed ham or roasted chicken.
Key Ingredients
Just a handful of ingredients highlight the natural sweetness of butternut squash while adding warm, savory notes.
- Butternut squash – fresh is ideal, but pre-cut frozen squash works well too.
- Rosemary and nutmeg – rosemary adds savory depth, nutmeg brings warm, autumn flavor.
- Olive oil – helps the edges crisp; avocado oil is a good alternative for air frying.
How to make Air Fryer Butternut Squash
Follow these clear, safe steps for well-cooked, evenly browned squash. Use a sharp knife and take care when removing the skin and seeds.
- Preheat the air fryer to 400°F. Peel the squash, remove seeds and stringy bits, and cut into roughly 1″x1″ cubes. Place the cubes in a large mixing bowl.
- Toss the cubes with 1 tablespoon olive oil, 1 teaspoon dried rosemary, ½ teaspoon nutmeg, and ½ teaspoon salt until evenly coated.
- Arrange the seasoned cubes in a single layer in the preheated air fryer basket, spreading them evenly. A little overlap is fine.
- Air fry at 400°F for 10 minutes total. After 5 minutes, remove the basket and gently toss or shake the squash, then finish the remaining time until edges are golden and cubes are tender.
- Serve hot as a side, tossed with pasta, added to a grain bowl, or stirred into soup.
Hint: Cut the cubes as uniformly as possible so they cook at the same rate.
Top tips
Use a very sharp knife and a stable cutting surface when peeling and cubing butternut squash to stay safe and efficient.
Air fryer models vary. When trying this recipe for the first time with a new air fryer, watch the cook time and adjust as needed to avoid over- or under-cooking.
Recipe
Air Fryer Butternut Squash
Equipment
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air fryer — adjust cooking time as needed for your model
Ingredients
- 3-4 cups Butternut Squash cubed (about 1 medium squash)
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
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Preheat the air fryer to 400°F.
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Carefully peel and dice the squash into approximately 1″ cubes, discarding the seeds and fibrous strands.
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In a large bowl, toss the cubes with olive oil, rosemary, nutmeg, and salt until evenly coated.
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Place the seasoned cubes in the air fryer basket and cook for 5 minutes. Remove the basket, shake or gently toss the squash, then cook for another 5 minutes or until the cubes are tender and lightly browned.
Notes
- Serve as a savory side, toss into pasta, or add to soups and grain bowls.
- Swap rosemary for cinnamon for a warmer, sweeter profile (use the same amount).
- For a sweet glaze, toss cubes with a tablespoon of maple syrup before cooking.
- Try the same method with halved Brussels sprouts or with fresh green beans added halfway through cooking.
- Mix equal parts cubed sweet potato and squash for a sweet-savory blend.
- For a crisper, fry-like texture, toss the oiled cubes with 1–2 tablespoons cornstarch before air frying.
Nutrition
Calories: 80kcal
Substitutions and Variations
- Cinnamon – use in place of rosemary for a sweeter spice at a 1:1 ratio.
- Maple syrup – add a tablespoon in place of rosemary for a caramelized finish.
- With Brussels sprouts – halve Brussels sprouts and roast the same way for a great side.
- With green beans – add fresh green beans halfway through cooking to combine vegetables.
- With sweet potatoes – use 2 cups squash and 2 cups sweet potato for a mixed side.
- Fries – toss oiled cubes with cornstarch to create a crisper, fry-like texture.
- Spicy – add 1 teaspoon crushed red pepper flakes for heat.
Storing Butternut Squash
Refrigerate cooked squash in an airtight container for 2–3 days. Reheat in the air fryer for about 5 minutes or until warmed through; note that texture can change after refrigeration.
Freeze uncooked, cubed squash in an airtight container for 1–2 months. Thaw before air frying for best results.