Ingredients
Scale
- 1 medium butternut squash (about 2 lbs)
- 2 tablespoons pure maple syrup
- 1 tablespoon avocado oil or melted coconut oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg (optional)
- Fresh parsley or toasted pecans for garnish
Instructions
- Start by preparing the butternut squash. Use a sharp knife to slice off the top and bottom of the squash. Use a 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 metal spoon. Slice the squash into uniform wedges, about 1-inch thick. In a large mixing bowl, whisk together the maple syrup, oil, cinnamon, salt, and nutmeg. Add the squash wedges to the bowl and toss thoroughly until every piece is evenly coated in the maple mixture.
- Preheat your air fryer to 380°F (193°C) for about 3 minutes. Arrange the seasoned squash wedges in the air fryer basket in a single layer. To ensure maximum crispiness, do not overcrowd the basket; work in batches if necessary. Slide the basket in and cook for 15 to 18 minutes. Halfway through the cooking time, remove the basket and give it a good shake or use tongs to flip the wedges. The squash is done when the edges are caramelized and the centers are fork-tender.
- Transfer the hot squash wedges to a serving platter. If you have any leftover glaze in the mixing bowl, feel free to drizzle a tiny bit more over the top for extra shine. Garnish with a sprinkle of fresh parsley for a pop of color or some crushed toasted pecans for an added crunch. Serve these immediately while they are hot and the maple coating is still tacky and delicious.
- Cook Time: 33 minutes