Air fryer acorn squash makes a delicious meal or side dish. Cooks in 10 minutes in the air fryer and comes out perfectly roasted with caramelized marks and crispy edges. Melt-in-your-mouth tender inside.
1 Medium Acorn squash
1 TBS Olive oil
1/2 tsp salt and pepper or to taste
1 tsp favorite spice mix. I currently use Wellsley Farms No Salt herb seasoning mix.
Acorn squash, butternut squash, pumpkin are sometimes tough and hard to cut. This requires a sharp knife. I like to use the Victorinox Fibrox Pro Chef’s Knife, 8 inch.
The air fryer that I use is a Cuisinart Air fryer oven, but this recipe should fit most air fryer styles, just follow the directions below.
Spoon
1. Cut the squash in half. Using a sturdy spoon, scoop out seeds and stringy bits from inside of both squash halves.
2. Cut the remaining squash into the desired shape for roasting. I like to slice into 3/4″ rings for easy roasting and then cut the ring in half (Half-moon shape). This ensures the easier fit into the air fryer basket/tray (see photos)
3. In a large bowl, add squash, olive oil, salt, pepper, and spice mix and coat each squash piece with oil and seasoning.
4. Using a food silicone brush, toss and brush squash until all pieces are well coated.
5. Arrange the squash slices in the air fryer cooking basket or tray.
6. Give them some space so they do not overlap
7. Air fry mode at 400F (200C) for 5 minutes
8. Open air fryer, flip each squash piece on the other side. Lower the temperature to 375F. Fry for an additional 4-5 minutes or until golden brown and caramelized crispy edges.
9. Taste and lightly season with fresh parsley if desired.
10. Serve.
Great warm or chilled. Refrigerate in the air tight container for up to 5 days. Easy to reheat in the air fryer when ready to serve.
Air Fryer Acorn Squash
Air fryer acorn squash makes a delicious meal or side dish. Cooks in 10 minutes in the air fryer and comes out perfectly roasted with caramelized marks and crispy edges. Melt-in-your-mouth tender inside.
Ingredients
- 1 Medium Acorn squash
- 1 TBS Olive oil
- 1/2 tsp salt and pepper or to taste
- 1 tsp favorite spice mix. I currently use Wellsley Farms No Salt herb seasoning mix.
- Equipment:
- Acorn squash, butternut squash, pumpkin are sometimes tough and hard to cut. This requires a sharp knife. I like to use the Victorinox Fibrox Pro Chef's Knife, 8 inch.
- The air fryer that I use is a Cuisinart Air fryer oven, but this recipe should fit most air fryer styles, just follow the directions below.
- Spoon
Instructions
1. Cut the squash in half using a sharp knife. I like to use the Victorinox Fibrox Pro Chef's Knife, 8 inch. Using a sturdy spoon, scoop out seeds and stringy bits from inside of both squash halves.
2. Cut the remaining squash into the desired shape for roasting. I like to slice into 3/4" rings for easy roasting and then cut the ring in half (Half-moon shape). This ensures the easier fit into the air fryer basket/tray (see photos)
3. In a large bowl, add squash, olive oil, salt, pepper, and spice mix and coat each squash piece with oil and seasoning.
4. Using a food silicone brush, toss and brush squash until all pieces are well coated.
5. Arrange the squash slices in the air fryer cooking basket or tray.
6. Give them some space so they do not overlap
7. Air fry mode at 400F (200C) for 5 minutes
8. Open air fryer, flip each squash piece on the other side. Lower the temperature to 375F. Fry for an additional 4-5 minutes or until golden brown and caramelized crispy edges.
9. Taste and lightly season with fresh parsley if desired.
10. Serve.
Notes
Delicious warm or chilled. Refrigerate in the air tight container for up to 5 days. Easy to reheat in the air fryer when ready to serve. Reheat 1-2 minutes per side
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I love acorn squash with a bowl of chili when it’s cold outside. Yum!