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.

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

Description

Sweet and savory butternut squash cubes are tossed in oil with simple seasonings and cooked in an air fryer for a quick and tasty side dish that is accompanied by two sauces!

Ingredients

Units Scale

For the squash

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

For the pomegranate BBQ sauce

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

For the green sauce (salsa verde)

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

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Instructions

For the butternut

See the detailed instructions in the post to learn how to peel and dice the squash.
Preheat your air fryer to 425°F or to it's highest temperature up to 425°F.
Toss the evenly diced butternut squash in 1-2 teaspoons of oil with the salt, garlic powder, and black pepper.
Air fry them for 25-30 minutes or until the insides are soft and the edges have browned.

For the pomegranate BBQ sauce (SEE NOTE)

Add all of the ingredients listed into a small pot and stir to combine. Warm the pot over medium heat for 5-7 minutes, whisking often. Taste for salt and adjust if needed.

For the green sauce (salsa verde)

Trim the thicker ends off the cilantro and pack it into 1 cup. Roughly chop the cilantro and onion and add to the food processor along with the other green sauce ingredients. Blend into a purée. taste for salt and adjust if needed.

Notes

NOTE: The BBQ sauce ingredients yield only 1 cup, which may cause burning if not stirred often. To prevent this, double the recipe to create more volume in the pot.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side dish
Method: Air fryer
Cuisine: American