Air Fryer Butternut Squash Cubes

The best crispy, caramelized air fryer butternut squash cubes ready in under 20 minutes — no oven needed! Choose from three flavor options: garlic-sage-pine nut, cinnamon-maple, or rosemary-herb. A cozy, healthy, and delicious side dish all fall and winter long.

5 from 5 votes

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Prep Time 2

Cook Time 18

Total Time 20

Serving servings

Ingredients

Base Ingredients:

1 medium butternut squash, peeled, seeds scooped and cubed (OR 3 cups of store-bought butternut squash cubes)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon black pepper

Garlic Sage:

2 large garlic cloves, minced
2 tablespoon fresh sage, finely chopped
¼ - ⅓ cup pine nuts

Classic Rosmary or Parsley:

Garnish: 1 - 2 tablespoon fresh rosemary or parsley, chopped

Cinnamon Maple:

1 tablespoon pure maple syrup
¾ teaspoon ground cinnamon
Garnish: 1 tablespoon fresh rosemary, chopped

Instructions

Preheat your air fryer to 380°F and lightly grease the basket with non-stick olive oil spray. Decide which flavor variation you want.
Classic or Garlic Sage: Toss the cubed butternut squash in a mixing bowl with olive oil, salt, and pepper.
Cinnamon Maple: Toss the cubed butternut squash in a mixing bowl with olive oil, salt, pepper, maple syrup, and cinnamon.
Add to preheated air fryer and cook for a total of 18 – 20 minutes. Shake the basket at the 10-minute mark to ensure they are cooking evenly.
Garlic Sage: While the squash is air frying, heat ½ tablespoon extra virgin olive oil in a small saute pan over medium. Add minced garlic, sage, and pine nuts. Saute for 2 - 4 minutes until the pine nuts are lightly browned. When the squash is done, pour this sauce over them in a mixing bowl and toss to coat.
Garnish, serve immediately, and enjoy!

Notes

Frozen vs Fresh: You can use fresh or frozen butternut squash cubes. If frozen, let them sit for 5–10 minutes to loosen clumps, pat dry, and air fry at 380°F for 20–22 minutes.

Cube size: Smaller cubes (¾-inch) cook faster, around 15–16 minutes; larger cubes take closer to 20.

Batch cooking: Don’t overcrowd the basket — air circulation is key for crisp edges. Cook in 2 batches if needed.

Preheating: Preheat the air fryer for 2 minutes before adding squash for even browning.

Toppings: Always add fresh herbs, nuts, or syrup after air frying so they stay crisp and don’t burn.

Storage: Store leftovers in an airtight container up to 4 days or freeze up to 3 months. Reheat at 350°F for 4–5 minutes until warm and crispy again.

Flavor variations: Try the garlic-sage-pine nut, cinnamon-maple, or rosemary-herb versions — all tested and delicious!

The nutritional information below is for ¾ cup of air-fried butternut squash (the classic flavor).

Nutrition

Course Side

Cuisine American

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