Air Fryer Butternut Squash Cubes
Tender-on-the-inside, caramelized-on-the-edges butternut squash cubes made fast in the air fryer. A light maple glaze and fresh herbs add balanced sweet-savory flavor, while a quick preheat and single-layer cook ensure golden browning. Perfect for busy weeknights or meal prep.
Equipment
- Air fryer
- Cutting board
- Large bowl
- Vegetable peeler
- Parchment paper liner
Ingredients
- 1.5 pounds butternut squash peeled, cut into 1-inch cubes
- 1 tablespoon oil olive or avocado
- 1 tablespoon pure maple syrup or honey or brown sugar
- 2 cloves garlic crushed
- 2 teaspoons fresh herbs finely chopped thyme, rosemary, or sage
- 1.25 teaspoons salt to taste
- 1 pinch black pepper
Instructions
- Peel the butternut squash and remove the seeds completely.
- Cut squash into uniform 1-inch cubes for even cooking.
- Place cubes in a large bowl.
- Add oil, maple syrup, crushed garlic, chopped herbs, salt, and pepper; toss to coat evenly.
- Preheat air fryer to 400°F for 3 minutes.
- Line basket with a parchment paper liner if available.
- Arrange cubes in a single layer without stacking.
- Air fry for 12 minutes total at 400°F.
- Shake the basket at the 6-minute mark for even browning.
- Cook until edges are golden brown and centers are tender; remove and serve immediately or cool for storage.
Notes
- Uniform 1-inch cubes brown evenly and prevent burning or undercooking.
- Preheating and cooking in a single layer at 400°F delivers caramelized edges in about 12 minutes.
- A parchment liner helps with cleanup and reduces sticking.
- Optional: a light cornstarch dusting can boost crispness; add ~1 teaspoon and toss before air frying.
- Frozen butternut squash cubes work; add about 3 minutes and skip the oil toss.
- Variation: skip maple and add grated Parmesan in the last 3 minutes (about 2 tbsp per pound) for a savory crust.
- Lower-oil version: use cooking spray and add 2 minutes to the cook time.
- Storage: cool completely, refrigerate 4–5 days or freeze up to 2 months. Reheat in air fryer at 380°F for 4–5 minutes, shaking once.