Air Fryer Butternut Squash (with two sauces!)

Name: Air Fryer Butternut Squash
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs of peeled and cubed butternut squash; 1 teaspoon olive oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2/3 cup ketchup; 3 tablespoons brown sugar; 2 tablespoons pomegranate molasses; 1/2 teaspoon salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 - 1/2 teaspoon black pepper; 1 cup cilantro, packed after trimming rough ends; 1/4 cup olive oil; 4 oz can green chiles (mild or hot); 1 large garlic clove; 1/4 medium-sized onion; 1 tablespoon lime juice; 1-2 teaspoon salt; 1/2 teaspoon black pepper

Jump to Recipe·Print Recipe·Leave a Review

Sweet and savory butternut squash cubes tossed in oil with simple seasonings and cooked in an air fryer for a quick and tasty side dish. This versatile kitchen appliance can help you achieve perfectly cooked and crispy butternut squash without excessive oil or frying. To accompany your air fryer butternut squash, I'm providing you with not one but two sauces! They are lovely on their own, but they sing together with the butternut.

Air fryer butternut squash on a plate with both sauces and a cilantro garnish.

Both sauces and the squash are quick to put together and will complement anything you serve it with. I like to snack on the toasted nuggets, so I always make a little extra. They taste very similar to sweet potato fries. Keep reading for tips on how to prepare and cook this fall favorite.

Read on for all the loving details to make air fryer butternut squash, or skip down to the recipe card!

Jump to:

Featured Ingredients
How to make air fryer butternut squash
How to cut a whole butternut squash
Hot Tip!
Substitutions
Variations
Tools for the job
Leftover Air Fryer Butternut Squash
FAQ
Food safety
Related
Pairing
Air Fryer Butternut Squash
💬 Comments

Featured Ingredients

Read below for a few of the ingredients used to make Air Fryer Butternut Squash.

Butternut ingredients

All the ingredients for making the air fryer butternut squash.

Green sauce ingredients

All the ingredients needed to make the green sauce (salsa verde).

Pomegranate BBQ sauce ingredients

All the ingredients needed to make the pomegranate bbq sauce.

Butternut squash - This bright orange squash has a thicker peel, which should be removed before eating. It's an oblong shape, usually bulbous on one end. Its flesh is sweet and not as pungent as other squash types. Among other things, it's a great source of potassium.

Olive oil - I always recommend single source cold pressed extra virgin olive oil whenever possible for anything you make under 375°F. Air-fried food needs very little oil to cook.

Pomegranate BBQ sauce - This is a quick BBQ sauce, not meant to simmer for a long time, just enough to soften the seasonings and melt the sugar.

The pomegranate molasses used to make this sauce has a tart and tangy flavor, unlike conventional molasses, which has a deep, cooked sweetness. You can get it online, at Whole Foods, or other natural food stores or Euro food markets.

Green sauce - This sauce is not quite a green salsa as it doesn't have tomatillos. It's a spritely little green sauce that provides pops of fresh herbs and bright flavor.

While both sauces are made to complement each other and the butternut squash, you can skip one or both and still have an enjoyable dish.

See recipe card for quantities.

How to make air fryer butternut squash

Read on to learn how to air fry butternut squash, whether you're using whole, pre-diced, or frozen.

Yield: For reference, the butternut squash I am using for this post weighed 2 lbs 15 oz before dicing. After removing the peel, seeds, and trim, I had 2 lbs 3 oz.

Starting from a whole butternut squash

Some squash are harder to peel than others. Here is a little restaurant trick I use to make it much easier.

Preheat your oven to 400°F. When it has come to temp, put the whole squash in the oven for 5 minutes. No need to put it on a pan. Using a hot pad, remove the squash and set aside for a few minutes.
When the squash is cool enough to handle, using a large sharp knife, slice the top and bottom off. Using a hand peeler, remove the softened peel from the entire squash. Now you're ready to dice it!
All of the seeds and pulp are tucked into the bulb part of the squash. Chop the length off, then slice it into 1" thick slabs. From there, you can slice it into 1" thick sticks and then cube them.
Cut the bulb end in half, then scoop out the seeds and pulp with a spoon. Slice into slabs, and then cube as best you can.

How to cut a whole butternut squash

A butternut squash on a cutting board with the ends trimmed and the shaft separated from the bulb.

Before peeling, slice off the ends and separate the two parts of the squash.

The bulb of the butternut squash halved with seeds scooped out.

Cut the bottom in half and scoop out the seeds.

The shaft of the butternut squash sliced and diced into one inch cubes.

Slice into 1 inch sheets, then sticks, then dice into 1 inch cubes.

The bulb of the butternut squash sliced and diced into one inch cubes.

Trim the thin parts off, slice them into half rounds, and then into cubes.

Preparing the squash for the air fryer

If your squash is pre-diced, check the pieces and trim the larger ones so they are all the same size.

Preheat your air fryer to 425° or set it to its highest setting.
If you're starting with FRESH diced butternut squash, add it to a bowl with 1-2 teaspoons of olive oil, 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of pepper. Toss everything together well and fill the air fryer basket.
You may need to do 2-3 batches.
Cook for 25-30 minutes or until the edges start to brown and the flesh is soft when poked with a toothpick.
If you're starting with FROZEN uncooked butternut squash, oil and season the same way, but check it at 15-20 minutes, then add time if necessary. I don't recommend this because the squash tends to be mushier when cooked this way. I do recommend thawing it first.
To serve, lay butternut squash cubes on a plate and drizzle with both sauces. Sprinkle with some fresh cilantro.

Butternut diced, oiled, seasoned, and spread out evenly in an air fryer basket.

Hot Tip!

When preparing a dish that requires dicing or chopping, ensure all the components are the same size. This will help the food cook evenly whether you're preparing it in an oven, on a stove, or in an air fryer. It's always helpful to use a sharp knife for this purpose. Also, make sure to space out the food evenly in the pan to avoid it from cooking unevenly.

Making the pomegranate BBQ sauce

Start by measuring out the ingredients in a small saucepan. Warm the pan over medium heat, stirring occasionally. Let it simmer on medium-low for 5-7 minutes. Watch carefully so it does not burn.

The bbq sauce ingredients measured into a small pot on the stove.

The bbq sauce ingredients whisked together in a small pot on the stove.

Making the green sauce

Roughly dice the vegetables, then add them all to a chopper or food processor. Blend until it is smooth and combined. Taste for salt.

The green sauce ingredients in the food processor before blending.

Substitutions

I have not tested this specific recipe with other types of squash, so I can't recommend substituting that, but here is some information about the sauces.

BBQ sauce - If you can't get the pomegranate molasses, you can substitute regular molasses or use your favorite BBQ sauce instead.
Green sauce - You can substitute parsley for the cilantro and lemon for the lime.

A closeup of the final dish with both sauces and a cilantro garnish.

Variations

You can make distinct changes to the recipe just by altering the seasonings on the butternut squash. Here are a few versions I can recommend.

Spicy - add chili pepper flakes to the squash seasoning or sauces to kick up the heat.
Main dish - To make this a vegetarian main dish, add warmed black beans, a good sprinkle of feta or goat cheese, and a handful of toasted walnuts or pepitas.
Dunk it! - Cut the butternut squash into sticks and eat like fries, dunking into the sauces.

Tools for the job

Measuring cups and spoons
Sharp knife and cutting board
Air fryer
Food processor or chopper
Small pot
Whisk, tongs

A serving dish with the dressed squash, both sauces, and a serving spoon.

Leftover Air Fryer Butternut Squash

Refrigerate leftover cooked squash in a sealed container for up to 2 days. If you have leftover uncooked squash, wrap it tightly and use it within two days; otherwise, freeze it.
Stored in the refrigerator, the green sauce will be good for 2-3 days, and the BBQ sauce for a few weeks. Do not freeze the sauces.
Freeze raw butternut in one-inch chunks on a sheet pan, then transfer them to a zip-top bag. Use within 10 - 12 months. Freeze precooked butternut the same way. It will be good for 1-2 months. The best use for frozen precooked squash is soups or purées.

A platter with air fried squash garnished with sauces and a spoon on the side.

FAQ

Is squash good in the air fryer?

Air fryer squash cooks more evenly and toasts up better than oven-roasted butternut squash. Both are great, but the air fryer gives the outside of each cube a little more texture.

Do you peel butternut squash before chopping?

If you plan to dice the squash, I would peel it first. However, you can roast it with the skin on and peel it afterward for more of a steamed texture rather than toasted chunks.

Can you eat raw butternut squash?

Yes. It would be best enjoyed shredded or cut into thin sticks and added to a salad, slaw, or smoothie. Check out this raw butternut article from Food52, which comes with a recipe as well.