Air Fryer Roasted Butternut Squash Cubes Recipe

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Air Fryer Roasted Butternut Squash Cubes Recipe

These Air Fryer Roasted Butternut Squash Cubes are soft and squishy in the middle and beautifully crispy and charred on the outside. You can cook from fresh or frozen and prepare the squash yourself or use pre-prepared, plus you can mix up the seasonings to your heart's content.

5 from 4 votes

Prep Time: 10

Total Time: 45

Servings

Author Chloe

Equipment

Chopping Board - Plastic

Vegetable (Speed) Peeler

Ingredients

650 g Butternut Squash - prepared - see link for more guidance
2 tbsp Vegetable Oil - see notes
2 tsp Sea Salt Flakes - see notes

Instructions

To Use Whole Butternut Squash

Prepare around 650g Butternut Squash.
Note: To end up with 650g of butternut squash cubes, I started with a whole squash weighing 850g.
Peel the squash using a peeler.
Cut it into 1" slices and remove the seeds and stringy bits from the lower sections.
Cut each of the slices and rings into roughly 1" cubes.

To Use Frozen Butternut Squash

You can air fry straight from frozen but you should rinse the squash under the tap to remove any surface ice crystals.
Dry the squash really well.
If the squash is pre cut into pieces much larger than 1" you may want to cut any larger chunks in half. You should be able to do this while frozen using a sharp knife but allow them to sit and defrost for a little while if needed.

To Use Pre-Prepared Fresh Butternut Squash

If the squash is at all wet or damp, give it a quick dry.
Again you will want to cut any larger chunks so they are all around 1" cubes.

Air Fry The Prepared Squash

If your air fryer requires pre-heating, start this setting now.
Put the prepared cubes into a bowl
Drizzle over 2 tbsp Oil and 2 tsp Sea Salt Flakes.
Toss to thoroughly coat the chunks
Tip the butternut into the air fryer basket. Try to move the chunks around so they're vaguely in one layer so the air can circulate.
Cook for 15 minutes at 200c/390f.
Give the basket a good shake then cook for a further 20 minutes at 180c/360f.
Use a sharp knife or skewer to check that the cubes are lovely and soft all the way through (just check a couple) then serve!

Notes

Butternut Squash - To end up with 650g of butternut squash cubes, I started with a whole squash weighing 850g.
Oil - Choose your oil to match your flavouring. For example use garlic, salt and rosemary with olive oil or for a more neutral flavour, sea salt and black pepper with vegetable oil.
Seasoning/Salt - Choose any seasoning mix, spices or dried/fresh herbs. Make sure that salt is included in the mix. You can also add a little citrus juice.
I used vegetable oil with just sea salt flakes.
The air fryer version of this recipe is tested in a Cosori Lite (‎CAF-LI401S) with a 3.8 litre capacity. The square(ish) shaped basket is 21cm x 21cm and 24cm on the diagonal.
Not all models advise preheating is required. Please follow the recommended instructions for your model. Mine has a specific preheat setting which is 4 minutes at 205c.
For this recipe, I just fitted 650g prepared squash in the basket at a time. This gives just enough room to allow air to circulate. I've squeezed in a little more than I normally might because I know how much the squash shrinks whilst cooking.
As all air fryer models are a little different, you may find that you can fit more or less in at a time. Some models include stacking shelves which will increase capacity.
Required cooking times and temperatures can also vary between models and brands. If you know that your air fryer runs a little hotter than most recipes suggest, use a lower temperature. And vice versa. Equally if you find that food cooks more quickly in your machine than instructions usually state, reduce the cooking time (or check it earlier) and vice versa.

Nutrition (Approx)