Air Fryer Butternut Squash
Servings: 4 cups
Ingredients
- 4 cups butternut squash cubed (about 1 medium butternut squash)
- 1.5 tablespoon olive oil
- ½ tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon dried paprika
- 1.4 teaspoon chili powder
- 1 tablespoon fresh 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.
Nutrition
Serving: 1cup | Calories: 122kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 309mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 15113IU | Vitamin C: 30mg | Calcium: 83mg | Iron: 1mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
