Air Fryer Butternut Squash Cubes
These Air Fryer butternut squash cubes are a simple and tasty way to bring a bit of colour and warmth to any meal.
Ingredients
- 1 medium butternut squash
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- ¼ tsp cinnamon
Instructions
- Use a sharp knife and a stable cutting board. Trim the top and bottom of the squash to create flat edges.
- Peel the skin using a sturdy vegetable peeler or a small, sharp knife. Cut the squash in half lengthwise and scoop out the seeds.
- Slice the neck portion into even cubes, roughly 1 inch (2.5 cm) each. Try to keep them close in size so they cook evenly. If using store-bought cubes, check that they’re similar in size before cooking.
- Place the cubes in a large mixing bowl. Drizzle with oil and honey, and toss until coated. Sprinkle the cinnamon, smoked paprika, salt, pepper, and any optional seasonings you’re using. Toss again to coat the cubes evenly.
- Preheat the air fryer to 200°C (400°F) if your model requires it. Arrange the cubes in a single layer in the basket.
- Cook for about 15 to 20 minutes, shaking the basket halfway through. The cubes should be tender inside with lightly crisp edges. If you prefer extra browning, add 2 to 3 minutes at the end.
- Once done, transfer them to a bowl or serving dish. Taste and add a little extra salt or pepper if you like.
Notes
- Cut the cubes evenly to avoid uneven cooking.
- Don’t overcrowd the basket. Air needs room to circulate.
- Toss halfway through for even browning.
- If you like crisp edges, extend cooking time by a few minutes, but keep an eye on them.
- Pre-cut squash often varies in size. Adjust time accordingly.
- Avoid adding too much oil. You want a light coating, not soggy cubes.
- Use a silicone or parchment liner only if your air fryer model allows it, as some reduce airflow.
- Every air fryer model runs differently. The first time you make this, check a piece early to learn how your model handles it.