4cupsbutternut squashcubed (about 1 medium butternut squash)
1.5tablespoonolive oil
½tablespoonmaple syrup
½teaspoonsalt
¼teaspoonblack pepper
1teaspoondried oregano
½teaspoongarlic powder
½teaspoondried paprika
1.4teaspoonchili powder
1tablespoonfresh rosemary
Instructions
Preheat air fryer to 400°F.
To a large mixing bowl, add cubed butternut squash, olive oil, spices, maple syrup and rosemary and toss to coat.
Spray the air fryer basket with olive oil cooking spray or line it with foil and spray.
Arrange seasoned squash cubes in a single layer along the bottom of your air fryer basket (this may need to be done in batches). Bake for about 12 minutes (shaking the basket halfway) or until the squash begins to brown and the edges appear crispy.
Notes
*OVEN INSTRUCTIONS: Bake at 400 degrees F for about 30-40 minutes (see full instructions in text above).*For cutting and peeling tips see above text for a full breakdown on how I get my squash for best results.
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