Ingredients
Scale
- 1 medium butternut squash (peeled, seeded, and cut into 1-inch cubes)
- 1.5 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or rosemary (optional)
- A pinch of cinnamon (optional for a sweeter profile)
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 even cooking. Place the cubes into a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and your herbs of choice. Toss everything thoroughly until every cube is evenly coated in the oil and seasonings.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Once hot, place the seasoned squash cubes into the air fryer basket. Spread them out into a single layer as much as possible; if your air fryer is small, work in batches. Cook for 15 to 20 minutes. About halfway through the cooking time, remove the basket and give it a good shake to flip the cubes. This ensures all sides get that beautiful golden-brown caramelization.
- Check the squash for doneness by piercing a cube with a fork; it should be soft and tender on the inside. Carefully transfer the hot squash cubes to a serving platter. For an extra touch of flavor, you can finish the dish with a sprinkle of fresh parsley or a light drizzle of maple syrup. Serve immediately while the edges are still crisp.
- Cook Time: 28 minutes