Name: Air Fryer Butternut Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 large butternut squash (5 cups cubed); 2-3 tablespoons olive oil; 2 tablespoons brown sugar (or pure maple syrup); 3/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

There’s something about the sweet, warm aroma of roasted squash that just feels like home—this Air Fryer Butternut Squash Recipe nails that cozy vibe every time. I promise you’ll get perfectly tender, beautifully caramelized cubes that taste like fall on a plate, and it’s surprisingly easy to pull off.

A white bowl filled with small, golden-brown cubes of cooked sweet potatoes that have a soft texture and a slightly shiny surface, showing a light coating of spices. The sweet potatoes appear tender and caramelized, with some darker edges. The bowl sits on a white marbled surface with two cinnamon sticks placed next to it, and a small white dish holding a mound of cinnamon powder nearby. A black spoon with a gold handle is partially inside the bowl. The scene includes a beige cloth napkin that is softly folded on the left side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Air Fryer Butternut Squash Recipe
Top Tip
How to Serve Air Fryer Butternut Squash Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Air Fryer Butternut Squash Recipe

Why You'll Love This Recipe

I’m honestly obsessed with how simple yet delicious this Air Fryer Butternut Squash Recipe is. It turns butternut squash into a crisp-tender treat in under 30 minutes, and it’s become my go-to side for everything from weeknight dinners to holiday feasts. It’s that perfect blend of sweet, savory, and just a little spice.

Speedy and Easy: Takes just about 45 minutes total, including prep, with minimal hands-on time.
Flavor-Packed: Brown sugar, cinnamon, and nutmeg create cozy layers of flavor you’ll want over and over.
Perfect Texture: Crispy edges with tender insides thanks to the air fryer’s magic.
Versatile Side Dish: Easily pairs with salads, roasts, or grains — it elevates any meal.

Ingredients & Why They Work

Every ingredient here has a purpose, making sure your butternut squash comes out bursting with flavor and texture. The brown sugar (or maple syrup) caramelizes just right, while the warm spices add a comforting depth. I like picking a firm, heavy squash to ensure sweetness and freshness.

Flat lay of a large butternut squash whole with smooth tan skin, a small white ceramic bowl of golden olive oil, a small white ceramic bowl filled with light brown granulated brown sugar, a small white ceramic bowl of fine white salt, a small white ceramic bowl of warm brown ground cinnamon, and a small white ceramic bowl of pale beige ground nutmeg, all ingredients arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butternut Squash: Choose a large, firm squash for sweetness and easy dicing.
Olive Oil: Helps achieve those crispy, golden edges and carries the seasoning.
Brown Sugar (or Maple Syrup): Sweetens and caramelizes, giving that lovely glaze.
Salt: Balances the sweetness and enhances all the flavors.
Ground Cinnamon: Adds warmth and pairs so well with squash’s natural sweetness.
Ground Nutmeg: Just a pinch gives a subtle aromatic boost that you’ll notice.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe by switching up the sweetener or adding a kick. You should totally make it your own — it’s forgiving and versatile, perfect for tweaking.

Spicy Twist: I add a pinch of cayenne or smoked paprika for a subtle heat that balances the sweetness beautifully.
Herby Version: Toss in some fresh thyme or rosemary before air frying for an earthy aroma that’s irresistible.
Sweet Swap: Maple syrup is my go-to when I want a richer, deeper sweetness instead of brown sugar.

Step-by-Step: How I Make Air Fryer Butternut Squash Recipe

Cubed pieces of roasted orange sweet potato are spread out on a silver wire rack, each piece showing a golden-brown crispy texture with some darker caramelized spots. The cubes vary slightly in size and shape, with smooth sides and rough, roasted edges. The wire rack underneath has a grid pattern, and everything is set on a clean white marbled surface, giving a fresh and simple look. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Squash Like a Pro

Start by peeling your butternut squash—if you haven’t done it before, a sharp peeler or a sturdy knife works best. Cut off the ends, peel the skin, and carefully dice into 1-inch chunks. I find a consistent size helps them cook evenly, so take your time here. Toss them in a big bowl, ready for the seasoning.

Step 2: Season and Coat

Add your olive oil, brown sugar (or maple syrup), salt, cinnamon, and nutmeg straight into the bowl. Give everything a good toss until every cube is lovingly coated. This step is where the magic begins—make sure no piece is left dry; that’s how you get that caramelized finish.

Step 3: Air Fry to Golden Perfection

Transfer the coated squash into your air fryer basket. Don’t worry if they’re not in a single layer, but avoid overcrowding — I sometimes cook in two batches to keep that crisp texture. Set the air fryer to 400°F and cook for 20-30 minutes, shaking the basket every 10 minutes to get even roasting. Keep an eye out for fork-tender bites with golden edges, but not burnt.

Step 4: Serve and Enjoy Immediately

Once done, serve these warm right away—they’re seriously best fresh out of the air fryer. I sometimes sprinkle a little extra cinnamon just before serving for an extra cozy touch.

Top Tip

The first time I tried air frying butternut squash, I wasn’t sure about how full to pack the basket — now I’ve learned that giving enough room for air circulation is key to that crispy texture. These tips helped me every time:

Don’t Overcrowd: It’s tempting to throw it all in, but cooking in batches makes a real difference for crispiness.
Shake Often: Shaking the basket every 10 minutes helps the squash cook evenly and caramelize on all sides.
Size Matters: Cutting your squash into similar 1-inch pieces means no little chunks get overcooked or burnt while waiting for the bigger pieces to soften.
Watch Closely: The last 5 minutes are critical — keep an eye to pull them out as soon as golden and tender to avoid drying out.

How to Serve Air Fryer Butternut Squash Recipe

Garnishes

My favorite garnish is a shower of fresh parsley or chopped toasted pecans—they add a nice pop of color and crunch that contrast perfectly with the soft squash. A little sprinkle of flaky sea salt at the end doesn’t hurt either.

Side Dishes

I often serve this Air Fryer Butternut Squash Recipe alongside roasted chicken or grilled sausages. It also pairs wonderfully with grain bowls featuring quinoa or farro, and it’s a sweet balance to green veggie sides like sautéed kale or broccoli.

Creative Ways to Present

For Thanksgiving, I like to arrange the squash cubes beautifully on a large platter, sprinkled with pomegranate seeds for bursts of color and tartness. You could also mix it into wild rice stuffing or pile it on top of creamy polenta for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store well covered in the fridge for about 3-4 days. I keep mine in a shallow container to prevent sogginess. Trust me, you’ll want to reheat because that crispness fades without a little revival.

Freezing

I’ve frozen roasted butternut squash cubes before with decent results. Just freeze in a single layer first, then transfer to a bag. They don’t crisp back up perfectly after thawing but work great blended into soups or stews.

Reheating

Reheat your squash in the air fryer itself for 3-5 minutes at 350°F to bring back the crisp edges, or pop it under the broiler for a minute or two while watching closely—way better than microwaving and turning it mushy.

Frequently Asked Questions:

Can I use frozen butternut squash for this recipe?

You can, but fresh butternut squash gives the best texture and flavor. If using frozen, thaw and pat dry thoroughly to avoid sogginess before air frying.

What if I don’t have an air fryer?

You can roast the squash in a regular oven at 425°F for about 25-30 minutes, tossing halfway through, until golden and tender. The texture will be slightly different but still delicious.

Can I make this recipe vegan?

Absolutely! Use pure maple syrup instead of brown sugar to keep it vegan-friendly. The rest of the ingredients are naturally vegan already.

How do I prevent the squash from getting mushy in the air fryer?

Don't overcrowd the basket and make sure the squash pieces are cut evenly. Shaking the basket every 10 minutes helps cook all sides evenly and keeps them from steaming.

Final Thoughts

This Air Fryer Butternut Squash Recipe has seriously become one of my favorite ways to enjoy squash — it feels special but is so simple to make. I hope you enjoy how it brings cozy autumn flavors to your table without any fuss. It’s the kind of side you’ll reach for time and again, and I can’t wait for you to try it yourself!