How about making air fryer butternut squash instead of baking it in the oven? This spiced butternut squash recipe would make a perfect side dish for holiday meals, and cooking it in the air fryer is fast and easy.
I received a review copy of the brand new Air Fryer Revolution: 100 Crispy, Healthy, Fast & Fresh Recipes cookbook by Urvashi Pitre and I knew the moment I saw Chinese five-spice powder in an air fryer butternut squash recipe, I had to make it.
Chinese five-spice powder is an Asian seasoning blend of star anise, fennel, cinnamon, Szechuan pepper and cloves. The licorice-y aroma of the star anise and the combination of spice flavors is absolutely heavenly in this butternut squash recipe. So, so good.
How to Make Air Fryer Butternut Squash
If you have an air fryer, you’re halfway there. If you need an air fryer, I recommend this one. It’s a combination air fryer/pressure cooker/slow cooker so you get more bang for the buck, and I used it as an air fryer to make these buffalo cauliflower bites and chocolate chip skillet cookies.
How to Peel and Cut a Butternut Squash
Cutting a butternut squash is no joke. It’s really thick and dense and requires a sharp, heavy-duty chef’s knife. You’ll also need some torque. If you’ve got it, go you! I don’t have much upper body strength and usually recruit my boyfriend to do the heavy work.
Start by slicing off the ends evenly, then use a vegetable peeler to peel off the outer layer of the squash. Once it’s peeled, carefully cut the squash down the middle from top to bottom with a chef’s knife and scoop out the seeds with a spoon.
Cut the squash into slices and then cut the slices into cubes.
The hard part’s over!
All that’s left to do is to toss the squash cubes with the remaining ingredients.
Then place it all in the air fryer basket and cook for 15 minutes until tender. Time will vary a bit between air fryers so don’t worry if it’s not done at 15 minutes like the recipe in the book says. Mine took 22 minutes and then it was perfect!
Serve alongside your favorite entree and enjoy!
The spiced butternut squash turned out just like the recipe said it would. This cookbook is a keeper! Get yours here!
Spiced Butternut Squash
Ingredients
- 4 cups 1-inch-cubed butternut squash
- 2 tablespoons vegetable oil
- 2-4 tablespoons brown sugar
- 1 teaspoon Chinese five-spice powder
Instructions
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In a medium bowl, combine the squash, oil, brown sugar and five-spice powder. Toss to coat.
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Place the squash in the air fryer basket. Set the air fryer to 400 degrees for 15 minutes or until tender. (Mine took 22 minutes.)
Recipe Notes
Grain-free, Gluten-free, Egg-free, Nut-free, Soy-free, Dairy-free, Vegan
And if you have any leftover, it tastes fantastic in this salad. Yes, salad!
Try this roasted butternut squash fettuccine recipe too.
Debra DiPace says
24 Tablespoons of brown sugar?? That’s a lot, isn’t it?
Liz says
2-4, not 24! I used 3 tablespoons when I made this.