# Air Fryer Butternut Squash > To make butternut squash in the air fryer, peel and seed a 1.2 kg squash and cut it into 2.5 cm (1 inch) cubes. Toss with olive oil, garlic powder, smoked paprika, thyme, salt and pepper. Air fry at 200°C (400°F) for 15-20 minutes, shaking every 5 minutes, until a knife slides in easily and the edges are browned. Finish with parsley. Source: https://savourrecipes.com/recipe/air-fryer-butternut-squash Author: Daniel Okafor | Published: Oct 31, 2026 Categories: Air Fryer Recipes, Healthy Recipes Collections: Meal Prep Recipes, Fall Recipes, Thanksgiving Recipes Tags: Vegetarian, Vegan, Gluten Free, Low Calorie, Thanksgiving, Meal Prep Butternut squash cubes roast in the air fryer in 15-20 minutes with no big oven to heat, and the hot fan browns their edges while the centres turn soft and sweet. This savoury version uses olive oil, garlic powder, smoked paprika and thyme. For a sweeter side, a maple cinnamon variation glazes the cubes in the last 2 minutes. The hardest part is getting through the tough skin, so the method starts with a safe way to peel and cut the squash. ## Key facts - Prep time: 15 mins - Cook time: 20 mins - Total time: 35 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: American - Method: Air frying - Calories: 140 per serving ## Ingredients ### Squash - 1 medium butternut squash, about 1.2 kg whole, giving about 800 g peeled, seeded cubes - 1 1/2 tbsp olive oil - 3/4 tsp salt - 1/2 tsp garlic powder - 1/2 tsp smoked paprika - 1/2 tsp dried thyme, or 1 tsp fresh thyme leaves - 1/4 tsp black pepper ### To finish - 1 tbsp fresh parsley, chopped (optional) ## Equipment - Air fryer - Large chef's knife - Sturdy cutting board - Y-shaped vegetable peeler - Large spoon - Mixing bowl ## Instructions 1. **Make the squash safe to cut.** Put a damp towel or paper towel under the cutting board so it can't slide. Cut about 1 cm off the stem end and the base of the squash to give it two flat ends. If the skin feels very hard, pierce it a few times with a knife and microwave the whole squash for 2-3 minutes to soften it, then let it cool until you can handle it. 2. **Peel.** Cut the squash crosswise where the narrow neck meets the round bulb. Stand each piece on a flat end and peel from top to bottom with a Y-shaped peeler, or slice the skin away in strips with a sharp knife, working down towards the board. Peel until you reach the bright orange flesh and the pale streaks under the skin are gone. 3. **Seed and cube.** Stand the bulb on its flat end and halve it from top to bottom, then scoop out the seeds and stringy pulp with a large spoon. Lay every piece flat side down before you cut it, keeping the fingers of your guiding hand curled under. Slice the neck and bulb into 2.5 cm (1 inch) planks, then strips, then cubes. 4. **Season.** Preheat the air fryer to 200°C (400°F) for 3 minutes. Toss the squash cubes in a mixing bowl with the olive oil until they all look shiny, then add the salt, garlic powder, smoked paprika, thyme and pepper and toss again. 5. **Air fry.** Spread the cubes in the basket in a single layer, working in 2 batches if they would pile up. Air fry for 15-20 minutes, shaking the basket every 5 minutes, until a knife slides into the largest cube with no resistance and the edges are browned. 6. **Finish and serve.** Tip the squash into a serving bowl, taste for salt and scatter with the parsley. Serve hot. ## Tips - Keep the cubes the same size. The neck is solid flesh while the bulb is thinner and curved, so trim the bulb pieces to match or they will cook faster. - Shake the basket every 5 minutes. Cubes sitting on top brown first, and moving them around evens out the colour. - A crowded basket steams the squash instead of browning it. Cook in batches if the cubes cover the basket more than one layer deep. - Use garlic powder rather than fresh garlic during cooking. Fresh garlic burns in the fast, hot air before the squash is tender. ## Variations - Maple cinnamon: skip the garlic powder, paprika, thyme and pepper. Toss the cubes with the oil, 1 tsp ground cinnamon and a pinch of salt, and air fry for 15-18 minutes. Drizzle with 2 tbsp maple syrup, toss and air fry for 2 more minutes, until sticky and glazed. Add the syrup only at the end, because it burns over a longer cook. Scatter with toasted pecans if you like. - Parmesan herb: toss the hot squash with 25 g finely grated parmesan and the parsley. It will no longer be vegan. - Cumin and lime: swap the paprika and thyme for 1 tsp ground cumin and 1/2 tsp chili powder, then squeeze over half a lime before serving. ## Storage - Fridge: Refrigerate cooked squash within 2 hours in an airtight container for up to 4 days. It works cold in grain bowls and salads, so it suits weekly meal prep. - Freezer: Freeze cooled cubes in a single layer on a tray, then bag them for up to 3 months. They soften on thawing, so use them in soups, mash or pasta sauce. - Reheat: Reheat in the air fryer at 190°C (375°F) for 4-5 minutes, until hot and lightly crisp at the edges. ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 140 | 2 g | 24 g | 5 g | ## Frequently asked questions ### How long does butternut squash take in the air fryer? Cubes of 2.5 cm (1 inch) take 15-20 minutes at 200°C (400°F), with a shake every 5 minutes. Smaller 1.5 cm cubes are ready in 12-15 minutes. The squash is done when a knife slides in easily and the edges are browned. ### Do you have to peel butternut squash before air frying? No. Butternut squash skin is edible and softens as it cooks, though it stays a little chewier than the flesh. Scrub the squash well if you leave the skin on. Peeled squash browns more evenly and has a softer texture all the way through. ### How do you cut a butternut squash safely? Set the cutting board on a damp towel so it can't slip, then trim both ends to make flat bases. Cut the neck from the bulb, stand each piece on a flat end and peel downwards. Always lay pieces flat side down before cutting. Microwaving the whole pierced squash for 2-3 minutes softens very hard skin. ### Can you air fry frozen butternut squash cubes? Yes. Don't thaw them. Toss the frozen cubes with the oil and seasoning and air fry at 200°C (400°F) for 18-22 minutes, shaking every 5 minutes. Frozen squash comes out softer and browns less than fresh. ### How do you make sweet maple cinnamon butternut squash? Toss 800 g of squash cubes with 1.5 tbsp oil, 1 tsp ground cinnamon and a pinch of salt, then air fry at 200°C (400°F) for 15-18 minutes. Drizzle with 2 tbsp maple syrup, toss and cook for 2 more minutes until glazed. Adding the syrup at the end keeps it from burning. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.