Butternut Squash in the Air Fryer
Butternut squash is hard to peel, slow to roast and often ends up pale and soft on a crowded oven tray. Butternut squash in the air fryer gives you caramelised, golden edges and a creamy middle in about 15 minutes at 200 °C. This page covers cubes, halves and chips, with the shortcuts that make the prep easier.
- Temperature
- 200°C
- Total time
- 30min
- Prep
- 15min
- Servings
- 4
- Per serving
- 85kcal
Why the air fryer works for butternut squash
Butternut squash in air fryer baskets roasts in the time it takes the oven to preheat. The moving hot air dries the surface of the cubes quickly, so the natural sugars brown instead of steaming, and the flesh underneath turns soft and sweet. You get the caramelised edges of a long roast without the long roast, and it uses a lot less energy than heating the oven for 40 minutes.
Butternut squash is dense, so size matters. Cubes of 2.5 cm cook in 15 minutes, but larger chunks stay hard inside while the outside darkens. The same method works for chips, wedges and halves with small changes to time and temperature. If you are working with a different type, see the recipe for pumpkin in the air fryer.
How to cook butternut squash in the air fryer
Tap a time to start a timer.
- Soften and cut Pierce the squash a few times and microwave for to soften the skin. Cut off the ends, then peel with a Y-shaped peeler. Halve it lengthways, scoop out the seeds and cut the flesh into 2.5 cm cubes.
- Season Toss the cubes in a bowl with the oil, smoked paprika, garlic granules, salt and pepper until evenly coated.
- Preheat Heat the air fryer to 200 °C for . A hot basket gives the squash a better crust from the first minute.
- Cook Add the cubes in a single layer, or no more than two deep. Cook for , shaking the basket after 5 and . Add the sage leaves for the last if you are using them.
- Check The squash is ready when a fork goes in easily and the edges are dark golden. If any pieces are still firm, cook for more.
Cooking times and temperatures
| Butternut Squash | Temperature | Time |
|---|---|---|
| Butternut squash cubes, 2.5 cmShake twice | 200 °C | 15 min |
| Butternut squash chips1 cm batons | 200 °C | 15–18 min |
| Squash slices, skin on | 190 °C | 15–18 min |
| Squash halvesScore the flesh | 180 °C | 30–35 min |
| Frozen butternut cubes | 200 °C | 16–20 min |
| Brown sugar squashAdd 1 tbsp sugar for last 3 min | 200 °C | 15 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Soften the squash first. A short microwave before peeling makes the skin much easier to remove and reduces the risk of the knife slipping.
- Season with dry spices, not wet. Honey and maple syrup burn quickly at 200 °C, so drizzle them over for the last 2–3 minutes only.
- Keep the seeds. Rinse them, dry them well and roast at 160 °C for 8 minutes with a pinch of salt for a snack.
Serving
Serve the squash as a side with roast chicken or pork chops, fold it through couscous with feta and mint, or toss it into a salad with rocket and toasted seeds. It blends into a quick soup with stock and a little cream. For more side dishes, see the vegetable recipes, such as roasted carrots. Roast butternut squash in air fryer cubes also makes a good risotto or pasta topping.
Storing and reheating
Roasted squash keeps for up to 4 days in a covered container in the fridge. Reheat it in the air fryer at 180 °C for 4–5 minutes, until steaming hot all the way through (75 °C). Cooled cubes also freeze for up to 3 months, and they can be used straight from frozen in soups and stews.
Variations
- Chilli and lime: Toss the cooked squash with 1 tsp chilli flakes and the juice of half a lime for a sharper, brighter taste.
- Sage and parmesan: Sprinkle 2 tbsp grated parmesan over the squash for the last 2 minutes. This version is not vegan.
- Brown sugar squash: Add 1 tbsp light brown sugar and a pinch of cinnamon for the last 3 minutes for a sweet, glossy finish.
Troubleshooting
- The squash is soft and pale instead of caramelised
- The basket was too full or the squash was wet. Pat the cubes dry, leave space between them and cook in two batches if needed. Dark edges come from dry heat.
- The cubes are burnt on the outside and hard inside
- The pieces were too big or too uneven. Cut 2.5 cm cubes, keep the temperature at 200 °C, and for larger chunks lower it to 180 °C and add 5 minutes.
- Peeling takes forever
- Microwave the whole squash for 2 minutes first, then use a sharp Y-peeler. Or leave the skin on, as it softens when roasted and is edible.
Frequently asked questions
How long does butternut squash take in an air fryer?
Cubes of 2.5 cm take about 15 minutes at 200 °C. Chunks of 4 cm need 20 minutes, and halves 30–35 minutes at 180 °C.
Can you cook butternut squash in an air fryer with the skin on?
Yes. Butternut skin turns soft and edible when roasted. Wash the squash well, cut it into wedges or slices and cook for the same time as peeled pieces, plus 2 minutes.
How long does butternut squash take in the air fryer at 400?
That is 200 °C in Celsius, which is the temperature used in this recipe. Cubes are tender in 15 minutes and chips in 15–18 minutes.
Can you cook frozen butternut squash in an air fryer?
Yes. Cook frozen cubes at 200 °C for 16–20 minutes, shaking every 5 minutes. Do not defrost them first, as they will be mushy.
Can I make butternut squash chips in the air fryer?
Yes. Cut the squash into 1 cm batons, toss with oil and cook at 200 °C for 15–18 minutes, shaking twice. They are softer than potato chips, but crisp at the edges.
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