AirFried Maple Butternut Squash
AirFrying squash of any kind is always a hit. Not only does it cook much faster than when done in the oven, but it gets a nice crisp texture on the outside while staying soft and tender on the inside. Add on some maple, cranberries and some spicy nuts if you desire (who doesn’t love a spicy nut amirite!?) and this is a perfect side dish for fall.
The hardest part about this butternut squash recipe is peeling that bad boy. If you don’t feel like peeling and slicing it yourself you could buy it pre cut or cubed and still use the same ingredients and flavorings but just adjust the airfrying time a bit.
GOES GREAT WITH: Dijon Pork Chops, Turkey, or Chicken
TIME: 15 minutes
INTENSITY: Easy Peasy
INGREDIENTS:
1 Butternut Squash, peeled, deseeded & sliced into half moons
2 TBS Oil (I used grapeseed but you can use olive oil or avocado oil)
Seasoning: Salt, pepper, garlic powder, cinnamon, sage
1/2 cup Dried Cranberries
1/4 cup of Maple Syrup
Optional: Toasted Spicy Pecans or Walnuts to garnish
DIRECTIONS:
Peel, deseed and slice your butternut squash into 1/4 - 1/2 half moons.
Toss in a bowl with grapeseed oil and seasonings to coat evenly
Place in airfryer in even layer and airfry at 400 degrees for 12 minutes and flip halfway and cook another 10 minutes or until tender inside.
Remove from the airfryer and drizzle with a little maple syrup and top with dried cranberries and nuts (optional).
What I used
Secura AirFryer | $49.55
Watch the recipe video here:
