Crispy Air Fryer Butternut Squash Cubes

These air fryer butternut squash cubes get caramelized edges and tender centers in 18 to 20 minutes at 380°F. Cut the squash into 1-inch pieces, shake once halfway, and finish with one of three flavors: garlic sage with pine nuts, cinnamon maple, or rosemary herb.

5 from 5 votes

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Prep Time 10

Cook Time 20

Total Time 30

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 Pine Nut

½ tablespoon extra-virgin olive oil
2 large garlic cloves, minced
2 tablespoons fresh sage, finely chopped
¼ - ⅓ cup pine nuts

Cinnamon Maple

1 tablespoon pure maple syrup
¾ teaspoon ground cinnamon
1 tablespoon fresh rosemary, chopped, for garnish

Rosemary Herb

1 to 2 tablespoons fresh rosemary or parsley, chopped

Instructions

Season the squash: Toss the cubed squash with olive oil, salt, and pepper until evenly coated. For the cinnamon maple version, add the maple syrup and cinnamon now too.
Preheat and fill the basket: Preheat the air fryer to 380°F for 2 minutes. Lightly spray the basket with olive oil spray, then add the squash in a single layer, working in batches if needed.
Air fry: Cook for 18 to 20 minutes, shaking the basket at the 10-minute mark, until fork-tender with caramelized edges.
Make the garlic sage topping (optional): While the squash cooks, heat ½ tablespoon olive oil in a small pan over medium heat. Sauté the garlic and sage for 2 minutes, then add the pine nuts and toast for 2 to 3 minutes until lightly golden.
Finish and serve: Toss the hot squash with the garlic sage pine nut mixture, or garnish with fresh rosemary for the classic or cinnamon maple version. Serve right away.

Notes

Cube size: ¾-inch cubes cook in 15 to 16 minutes, and 1-inch cubes take 18 to 20.

Frozen squash: Cook straight from frozen, breaking up any clumps. Air fry at 380°F for 20 to 22 minutes, shaking halfway.

Don't overcrowd: Cook in a single layer so the squash roasts instead of steams.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in the air fryer at 350°F for 4 to 5 minutes.

Nutrition: The nutrition below is for ¾ cup of the classic version.

Nutrition

Course Side

Cuisine American

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