Top 27 Butternut Squash Air Fryer Recipes [NOT TO MISS]

Butternut squash, with its vibrant orange flesh and sweet, nutty flavor, is a versatile ingredient that can be transformed into a variety of delicious dishes. With the advent of air fryers, cooking with butternut squash has become even easier and more convenient. Air frying preserves the natural sweetness and texture of the squash while creating a crispy exterior. In this article, we’ll explore 27 mouthwatering butternut squash air fryer recipes that are sure to tantalize your taste buds.

Butternut squash is a winter squash variety known for its elongated shape, pale yellow skin, and deep orange flesh. It’s rich in vitamins, minerals, and fiber, making it a nutritious addition to any meal. When cooked in an air fryer, butternut squash takes on a delightful crispiness without the need for excessive oil or frying.

Air fryers work by circulating hot air around the food, creating a crispy exterior while maintaining moisture inside. This makes them perfect for cooking butternut squash, as it allows you to achieve that coveted crispy texture without sacrificing the natural sweetness and flavor of the squash.

In this article, we’ll explore a wide range of butternut squash air fryer recipes, from savory snacks to hearty mains and even sweet treats. Whether you’re looking for a quick and easy side dish or a show-stopping centerpiece for your next dinner party, these recipes are sure to impress.

Top 27 Butternut Squash Air Fryer Recipes

1. Crispy Butternut Squash Fries

Ingredients:

• 1 medium butternut squash, peeled and cut into fries
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 400°F (200°C).
2. In a bowl, toss the butternut squash fries with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
3. Arrange the seasoned fries in a single layer in the air fryer basket.
4. Cook for 15-20 minutes, shaking the basket halfway through, until the fries are crispy and golden brown.
5. Serve hot with your favorite dipping sauce.

2. Butternut Squash Chips

Ingredients:

• 1 small butternut squash, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the butternut squash slices with olive oil, smoked paprika, salt, and pepper until evenly coated.
3. Arrange the slices in a single layer in the air fryer basket, making sure they don’t overlap.
4. Cook for 10-12 minutes, flipping halfway through, until the chips are crispy and golden brown.
5. Allow to cool slightly before serving as a crunchy snack or a topping for salads.

3. Butternut Squash And Black Bean Tacos

Ingredients:

• 2 cups cubed butternut squash
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 cup cooked black beans
• 8 small corn tortillas
• Toppings of your choice: avocado, salsa, cilantro, lime wedges

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the cubed butternut squash with olive oil, chili powder, cumin, salt, and pepper until well coated.
3. Arrange the seasoned squash in a single layer in the air fryer basket.
4. Cook for 15-20 minutes, shaking the basket halfway through, until the squash is tender and slightly caramelized.
5. Warm the corn tortillas in the air fryer for 1-2 minutes.
6. Assemble the tacos by filling each tortilla with butternut squash, black beans, and your choice of toppings.
7. Serve immediately with lime wedges on the side.

4. Butternut Squash And Spinach Stuffed Portobello Mushrooms

Ingredients:

• 2 large portobello mushrooms, stems removed
• 1 cup diced butternut squash
• 1 cup fresh spinach
• 1/2 cup cooked quinoa
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add diced butternut squash to the skillet and cook until tender, about 8-10 minutes.
4. Stir in fresh spinach and cook until wilted. Season with salt and pepper to taste.
5. In a bowl, combine the cooked quinoa, butternut squash, spinach, and crumbled feta cheese.
6. Brush the portobello mushrooms with olive oil and season with salt and pepper.
7. Stuff each mushroom with the quinoa mixture, pressing gently to pack it in.
8. Place the stuffed mushrooms in the air fryer basket and cook for 12-15 minutes, until the mushrooms are tender and the filling is heated through.
9. Serve hot as a satisfying vegetarian main dish.

5. Butternut Squash And Sage Risotto Balls

Ingredients:

• 2 cups cooked butternut squash risotto
• 1/4 cup grated Parmesan cheese
• 1/4 cup bread crumbs
• 1 tablespoon chopped fresh sage
• 1 egg, beaten
• Salt and pepper to taste
• Marinara sauce for serving

Instructions:

1. In a large bowl, combine the cooked butternut squash risotto, grated Parmesan cheese, bread crumbs, chopped sage, beaten egg, salt, and pepper.
2. Mix until well combined, then shape the mixture into golf ball-sized balls.
3. Place the risotto balls in the air fryer basket and cook at 375°F (190°C) for 12-15 minutes, until golden and crispy.
4. Serve hot with marinara sauce for dipping.

6. Butternut Squash And Kale Salad With Maple Dijon Dressing

Ingredients:

• 4 cups cubed butternut squash
• 1 tablespoon olive oil
• 4 cups chopped kale
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 1/4 cup crumbled goat cheese
• Salt and pepper to taste

For the Maple Dijon Dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a large bowl, massage the chopped kale with a bit of olive oil until it becomes tender.
5. Add the cooked butternut squash, dried cranberries, toasted pecans, and crumbled goat cheese to the bowl with the kale.
6. In a small jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Shake well to emulsify.
7. Drizzle the dressing over the salad and toss until evenly coated.
8. Serve immediately as a hearty and flavorful side dish or light meal.

7. Butternut Squash And Bacon Stuffed Mushrooms

Ingredients:

• 8 large white mushrooms, stems removed
• 1 cup diced butternut squash
• 4 slices bacon, cooked and crumbled
• 1/4 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced butternut squash and cook until tender, about 8-10 minutes.
3. In a bowl, combine the cooked butternut squash, crumbled bacon, shredded mozzarella cheese, chopped parsley, salt, and pepper.
4. Stuff each mushroom cap with the butternut squash mixture, pressing gently to pack it in.
5. Place the stuffed mushrooms in the air fryer basket and cook for 10-12 minutes, until the mushrooms are tender and the filling is heated through.
6. Serve hot as a flavorful appetizer or side dish.

8. Butternut Squash And Sage Pizza

Ingredients:

• 1 prepared pizza dough
• 1 cup roasted butternut squash puree
• 1/2 cup shredded fontina cheese
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh sage
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Roll out the pizza dough on a lightly floured surface to your desired thickness.
3. Spread the roasted butternut squash puree evenly over the pizza dough, leaving a small border around the edges.
4. Sprinkle the shredded fontina cheese over the butternut squash puree, followed by the crumbled goat cheese and chopped fresh sage.
5. Drizzle the olive oil over the top of the pizza and season with salt and pepper to taste.
6. Carefully transfer the pizza to the air fryer basket and cook for 10-12 minutes, until the crust is golden brown and the cheese is melted and bubbly.
7. Slice and serve hot as a delicious and unique twist on traditional pizza.

9. Butternut Squash And Kale Quesadillas

Ingredients:

• 2 large flour tortillas
• 1 cup cooked and mashed butternut squash
• 1 cup chopped kale
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon olive oil

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Spread the mashed butternut squash evenly over one half of each flour tortilla.
3. Top the butternut squash with chopped kale, shredded Monterey Jack cheese, crumbled feta cheese, and chopped fresh cilantro.
4. Fold the tortillas in half to enclose the filling, pressing gently to seal.
5. Brush both sides of the quesadillas with olive oil.
6. Place the quesadillas in the air fryer basket and cook for 5-7 minutes, flipping halfway through, until golden and crispy.
7. Slice into wedges and serve hot with salsa and sour cream for dipping.

10. Butternut Squash And Apple Soup

Ingredients:

• 2 cups cubed butternut squash
• 1 large apple, peeled, cored, and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/4 cup coconut milk (optional, for creaminess)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the cubed butternut squash and diced apple with olive oil, salt, pepper, and maple syrup until well coated.
3. Arrange the squash and apple mixture in a single layer in the air fryer basket.
4. Cook for 15-20 minutes, shaking the basket halfway through, until the squash and apple are tender and caramelized.
5. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened, about 5 minutes.
6. Add the roasted butternut squash and apple mixture to the pot, along with vegetable broth, ground cinnamon, and ground nutmeg.
7. Bring the soup to a simmer and cook for 10-15 minutes, until the flavors have melded together.
8. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return it to the pot.
9. Stir in coconut milk, if using, and season with additional salt and pepper to taste.
10. Serve hot with crusty bread for dipping.

11. Butternut Squash And Quinoa Salad

Ingredients:

• 2 cups cubed butternut squash
• 1 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, dried cranberries, toasted pumpkin seeds, chopped parsley, olive oil, balsamic vinegar, salt, and pepper.
5. Toss until all ingredients are evenly distributed and coated in the dressing.
6. Serve chilled or at room temperature as a nutritious and satisfying salad.

12. Butternut Squash And Mushroom Stir-Fry

Ingredients:

• 2 cups cubed butternut squash
• 2 cups sliced mushrooms
• 1 bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch
• Cooked rice or noodles for serving

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a large skillet or wok, heat sesame oil over medium-high heat. Add sliced mushrooms, bell pepper, and onion, and cook until softened, about 5 minutes.
5. Add minced garlic and grated ginger to the skillet and cook for an additional 1-2 minutes, until fragrant.
6. In a small bowl, whisk together soy sauce, rice vinegar, and cornstarch until smooth.
7. Pour the soy sauce mixture into the skillet and cook, stirring constantly, until the sauce thickens and coats the vegetables.
8. Add the cooked butternut squash to the skillet and toss to combine.
9. Serve hot over cooked rice or noodles for a flavorful and satisfying stir-fry.

13. Butternut Squash And Lentil Curry

Ingredients:

• 2 cups cubed butternut squash
• 1 cup dried red lentils
• 1 can (14 ounces) coconut milk
• 1 can (14 ounces) diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and pepper to taste
• Cooked rice for serving
• Chopped fresh cilantro for garnish

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic and cook until softened, about 5 minutes.
5. Add curry powder, ground turmeric, ground cumin, and ground coriander to the pot and cook, stirring constantly, until fragrant, about 1 minute.
6. Add diced tomatoes (with their juices), coconut milk, and dried red lentils to the pot. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 20-25 minutes.
7. Stir in the cooked butternut squash and season with additional salt and pepper to taste.
8. Serve hot over cooked rice, garnished with chopped fresh cilantro.

14. Butternut Squash And Sausage Stuffed Peppers

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 2 cups cooked and mashed butternut squash
• 1/2 pound Italian sausage, cooked and crumbled
• 1 cup cooked quinoa
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a large bowl, combine the cooked and mashed butternut squash, cooked Italian sausage, cooked quinoa, shredded mozzarella cheese, chopped fresh parsley, salt, and pepper.
3. Stuff each bell pepper half with the butternut squash mixture, pressing gently to pack it in.
4. Place the stuffed peppers in the air fryer basket and cook for 15-20 minutes, until the peppers are tender and the filling is heated through.
5. Serve hot as a flavorful and satisfying main dish.

15. Butternut Squash And Chicken Sausage Hash

Ingredients:

• 2 cups cubed butternut squash
• 2 links chicken sausage, sliced
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 eggs (optional)

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, smoked paprika, dried thyme, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a skillet, heat olive oil over medium heat. Add sliced chicken sausage, diced bell pepper, diced onion, and minced garlic, and cook until the vegetables are softened and the sausage is browned, about 5-7 minutes.
5. Add the cooked butternut squash to the skillet and toss to combine.
6. If desired, make four wells in the hash and crack an egg into each well.
7. Cover the skillet and cook for 5-7 minutes, until the eggs are cooked to your liking.
8. Serve hot as a hearty and satisfying breakfast or brunch dish.

16. Butternut Squash And Kale Stuffed Acorn Squash

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 cups cubed butternut squash
• 2 cups chopped kale
• 1/2 cup cooked quinoa
• 1/4 cup dried cranberries
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, pepper, and maple syrup until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. In a large bowl, combine the cooked butternut squash, chopped kale, cooked quinoa, dried cranberries, toasted pecans, and additional olive oil if needed.
5. Season with salt and pepper to taste and toss until all ingredients are evenly distributed.
6. Divide the mixture evenly among the acorn squash halves, pressing gently to pack it in.
7. Place the stuffed acorn squash halves in the air fryer basket and cook for 10-12 minutes, until heated through and the edges are crispy.
8. Serve hot as a flavorful and nutritious vegetarian main dish.

17. Butternut Squash And Apple Stuffed Pork Chops

Ingredients:

• 4 bone-in pork chops
• 1 cup cubed butternut squash
• 1 apple, peeled, cored, and diced
• 1/4 cup chopped pecans
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the cubed butternut squash, diced apple, chopped pecans, maple syrup, Dijon mustard, olive oil, salt, and pepper until well coated.
3. Using a sharp knife, make a horizontal slit in each pork chop to create a pocket for the stuffing.
4. Stuff each pork chop with the butternut squash and apple mixture, pressing gently to pack it in.
5. Place the stuffed pork chops in the air fryer basket and cook for 15-20 minutes, until the pork is cooked through and the stuffing is heated through.
6. Serve hot as a delicious and comforting fall-inspired meal.

18. Butternut Squash And Sage Gnocchi

Ingredients:

• 1 pound store-bought or homemade gnocchi
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• 2 cloves garlic, minced
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, chopped fresh sage, minced garlic, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. While the squash is cooking, cook the gnocchi according to the package instructions.
5. In a large skillet, heat olive oil over medium heat. Add cooked gnocchi and roasted butternut squash to the skillet and toss to combine.
6. Cook for an additional 2-3 minutes, until the gnocchi is lightly browned and heated through.
7. Serve hot, garnished with grated Parmesan cheese, as a comforting and flavorful pasta dish.

19. Butternut Squash And Cranberry Stuffed Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup cubed butternut squash
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. In a bowl, toss the cubed butternut squash, dried cranberries, chopped pecans, olive oil, maple syrup, salt, and pepper until well coated.
3. Using a sharp knife, make a horizontal slit in each chicken breast to create a pocket for the stuffing.
4. Stuff each chicken breast with the butternut squash mixture, pressing gently to pack it in.
5. Place the stuffed chicken breasts in the air fryer basket and cook for 20-25 minutes, until the chicken is cooked through and the stuffing is heated through.
6. Serve hot as a flavorful and satisfying main dish.

20. Butternut Squash And Chorizo Breakfast Burritos

Ingredients:

• 4 large flour tortillas
• 1 cup cubed butternut squash
• 1/2 pound chorizo sausage, cooked and crumbled
• 4 large eggs, scrambled
• 1/2 cup shredded cheddar cheese
• 1/4 cup salsa
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. Warm the flour tortillas in the air fryer for 1-2 minutes.
5. Assemble the burritos by layering scrambled eggs, cooked chorizo sausage, roasted butternut squash, shredded cheddar cheese, and salsa on each tortilla.
6. Roll up the tortillas, tucking in the sides as you go, to enclose the filling.
7. Place the burritos in the air fryer basket and cook for an additional 3-4 minutes, until heated through and crispy on the outside.
8. Serve hot as a delicious and satisfying breakfast or brunch option.

21. Butternut Squash And Gorgonzola Flatbread

Ingredients:

• 1 prepared flatbread or pizza crust
• 1 cup roasted butternut squash puree
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup chopped walnuts
• 2 tablespoons chopped fresh sage
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Spread the roasted butternut squash puree evenly over the flatbread or pizza crust.
3. Sprinkle the crumbled Gorgonzola cheese, chopped walnuts, and chopped fresh sage over the butternut squash puree.
4. Drizzle honey over the top of the flatbread and season with salt and pepper to taste.
5. Carefully transfer the flatbread to the air fryer basket and cook for 10-12 minutes, until the crust is golden brown and the cheese is melted and bubbly.
6. Slice and serve hot as a delicious and sophisticated appetizer or light meal.

22. Butternut Squash And Sage Stuffed Pork Tenderloin

Ingredients:

• 1 pork tenderloin
• 1 cup cubed butternut squash
• 1/4 cup chopped fresh sage
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Using a sharp knife, make a slit lengthwise down the center of the pork tenderloin, being careful not to cut all the way through.
3. In a bowl, toss the cubed butternut squash with olive oil, chopped fresh sage, maple syrup, salt, and pepper until well coated.
4. Stuff the butternut squash mixture into the slit in the pork tenderloin, pressing gently to pack it in.
5. Secure the opening with kitchen twine to hold the stuffing in place.
6. Place the stuffed pork tenderloin in the air fryer basket and cook for 25-30 minutes, until the pork is cooked through and the squash is tender.
7. Let the pork rest for a few minutes before slicing and serving hot as an impressive and flavorful main dish.

23. Butternut Squash And Bacon Mac And Cheese

Ingredients:

• 8 ounces elbow macaroni
• 2 cups cubed butternut squash
• 4 slices bacon, cooked and crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. While the squash is cooking, cook the elbow macaroni according to the package instructions.
5. In a large saucepan, melt butter over medium heat. Stir in all-purpose flour and cook, stirring constantly, for 1-2 minutes to make a roux.
6. Gradually whisk in milk until smooth and thickened.
7. Stir in shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
8. Add the cooked elbow macaroni, roasted butternut squash, and crumbled bacon to the cheese sauce, stirring until well combined.
9. Cook for an additional 2-3 minutes, until heated through and bubbly.
10. Serve hot as a comforting and indulgent meal.

24. Butternut Squash And Sage Ravioli

Ingredients:

• 1 package store-bought or homemade ravioli
• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Instructions:

1. Preheat the air fryer to 375°F (190°C).
2. Toss the cubed butternut squash with olive oil, chopped fresh sage, salt, and pepper until well coated.
3. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
4. While the squash is cooking, cook the ravioli according to the package instructions.
5. Drain the cooked ravioli and toss with the roasted butternut squash.
6. Serve hot, garnished with grated Parmesan cheese, as a simple yet elegant pasta dish.

25. Butternut Squash And Pecan Biscotti

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup roasted butternut squash puree
• 1/2 cup chopped pecans

Instructions:

1. Preheat the air fryer to 325°F (160°C).
2. In a large bowl, whisk together all-purpose flour, baking powder, salt, and granulated sugar.
3. In a separate bowl, whisk together melted unsalted butter, eggs, vanilla extract, and roasted butternut squash puree until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.
5. Fold in chopped pecans until evenly distributed throughout the dough.
6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide.
7. Place the logs on a parchment-lined baking sheet and flatten slightly.
8. Bake in the preheated air fryer for 25-30 minutes, until firm to the touch and lightly golden brown.
9. Remove the biscotti logs from the air fryer and let cool for 10 minutes.
10. Using a serrated knife, slice the logs diagonally into 1/2-inch-thick slices.
11. Place the sliced biscotti back in the air fryer, arranging them in a single layer, and bake for an additional 10-15 minutes, flipping halfway through, until crisp and golden brown.
12. Let the biscotti cool completely before serving or storing in an airtight container.

26. Butternut Squash And Cinnamon Rolls

Ingredients:
For the dough:

• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup warm milk
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 4 1/2 cups all-purpose flour
• 1 teaspoon salt

For the filling:

• 1 cup roasted butternut squash puree
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter, softened

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. In a small bowl, dissolve active dry yeast in warm milk and let it sit for about 5 minutes until frothy.
2. In a large bowl, combine the dissolved yeast mixture with granulated sugar, melted unsalted butter, eggs, all-purpose flour, and salt. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. While the dough is rising, prepare the filling by mixing together roasted butternut squash puree, packed brown sugar, ground cinnamon, and softened unsalted butter until well combined. Set aside.
5. Once the dough has doubled in size, punch it down and roll it out into a rectangle about 1/4 inch thick.
6. Spread the filling evenly over the rolled-out dough, leaving a small border around the edges.
7. Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal slices.
8. Place the slices in the air fryer basket, leaving space between each roll for them to expand. You may need to cook them in batches.
9. Preheat the air fryer to 350°F (175°C). Cook the cinnamon rolls for 10-12 minutes, until golden brown and cooked through.
10. While the cinnamon rolls are cooking, prepare the glaze by mixing together powdered sugar, milk, and vanilla extract until smooth.
11. Once the cinnamon rolls are done, drizzle the glaze over the top while they are still warm.
12. Serve the cinnamon rolls immediately for a delightful breakfast or snack.

27. Butternut Squash And Caramelized Onion Tart

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water

For the filling:

• 2 cups cubed butternut squash
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• Salt and pepper to taste
• 1/2 cup crumbled goat cheese
• 2 tablespoons chopped fresh thyme

Instructions:

1. To make the crust, combine all-purpose flour and salt in a food processor. Add chilled and cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, and pulse until the dough comes together.
2. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the air fryer to 375°F (190°C).
4. On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer the dough to a greased tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
5. Prick the bottom of the crust with a fork and line it with parchment paper. Fill the crust with pie weights or dried beans to prevent it from puffing up during baking.
6. Bake the crust in the preheated air fryer for 10-12 minutes, until lightly golden brown. Remove the pie weights and parchment paper and continue to bake for an additional 5 minutes, until fully cooked. Remove from the air fryer and let cool slightly.
7. While the crust is baking, toss cubed butternut squash with olive oil, salt, and pepper until well coated. Arrange the squash in a single layer in the air fryer basket and cook for 15-20 minutes, shaking the basket halfway through, until tender and caramelized.
8. In a skillet, heat olive oil over medium heat. Add thinly sliced onions and cook, stirring occasionally, until softened and caramelized, about 20-25 minutes.
9. Stir in balsamic vinegar and brown sugar and cook for an additional 5 minutes, until the onions are deep golden brown and caramelized. Remove from heat and let cool slightly.
10. Spread the caramelized onion mixture evenly over the bottom of the baked tart crust. Top with the cooked butternut squash, crumbled goat cheese, and chopped fresh thyme.
11. Return the tart to the air fryer and cook for an additional 5-7 minutes, until the cheese is melted and bubbly.
12. Let the tart cool for a few minutes before slicing and serving warm as an elegant appetizer or light meal.

Butternut squash is a versatile and nutritious ingredient that can be transformed into a wide array of delicious dishes in the air fryer. From savory appetizers and main courses to sweet treats and desserts, there's no shortage of creative ways to incorporate butternut squash into your air fryer cooking repertoire.

Whether you're craving a comforting bowl of butternut squash soup, a hearty salad loaded with roasted squash and other seasonal ingredients, or a sweet and spicy butternut squash and bacon mac and cheese, these recipes offer something for every palate and occasion.

Experiment with different flavor combinations, spices, and cooking techniques to discover your favorite butternut squash air fryer recipes. With its rich flavor, vibrant color, and impressive nutritional profile, butternut squash is sure to become a staple ingredient in your kitchen all year round. Enjoy the versatility and deliciousness of butternut squash with these 27 mouthwatering air fryer recipes.

Top 10 Global Flavors

Butternut squash, with its sweet, nutty flavor and creamy texture, is a versatile and nutritious vegetable that can be transformed into a myriad of delicious dishes. One of the most efficient and flavorful ways to cook butternut squash is by using an air fryer. Air frying not only preserves the natural flavors and nutrients of the squash but also produces a crispy exterior while maintaining a tender interior.

1. Moroccan Spiced Butternut Squash Fries

Transform your butternut squash into tantalizing fries infused with Moroccan spices. Simply toss butternut squash strips with a blend of cumin, coriander, cinnamon, and paprika before air frying until golden brown and crispy. Serve with a creamy yogurt dip for a delightful snack or side dish.

2. Thai-Inspired Butternut Squash Satay Skewers

Elevate your butternut squash game with these Thai-inspired satay skewers. Marinate butternut squash cubes in a mixture of coconut milk, red curry paste, and lime juice before threading onto skewers and air frying until caramelized and tender. Serve with peanut sauce for an irresistible appetizer or main course.

3. Italian Stuffed Butternut Squash

Indulge in the flavors of Italy with this savory stuffed butternut squash recipe. Halve butternut squash lengthwise and scoop out the seeds before filling with a mixture of cooked Italian sausage, spinach, and ricotta cheese. Air fry until the squash is tender and the filling is bubbly and golden brown.

4. Mexican Butternut Squash Tacos

Take taco night to the next level with these vibrant and flavorful butternut squash tacos. Toss butternut squash cubes with chili powder, cumin, and garlic powder before air frying until caramelized and tender. Serve in warm tortillas with your favorite toppings such as avocado, salsa, and cilantro.

5. Indian Spiced Butternut Squash Curry

Warm up your taste buds with this aromatic and comforting butternut squash curry. Simmer butternut squash cubes in a fragrant blend of Indian spices, coconut milk, and tomato sauce until tender and flavorful. Serve over rice or with naan bread for a satisfying vegetarian meal.

6. Mediterranean Roasted Butternut Squash Salad

Enjoy the flavors of the Mediterranean with this vibrant and nutritious roasted butternut squash salad. Toss roasted butternut squash cubes with mixed greens, cherry tomatoes, feta cheese, and a balsamic vinaigrette for a refreshing and satisfying dish that’s perfect for lunch or dinner.

7. French-Inspired Butternut Squash Gratin

Indulge in the decadent flavors of France with this rich and creamy butternut squash gratin. Layer thinly sliced butternut squash with Gruyere cheese, cream, and garlic before air frying until bubbly and golden brown. Serve as a side dish or main course for an elegant and satisfying meal.

8. Japanese Butternut Squash Tempura

Experience the crispy goodness of Japanese tempura with this butternut squash twist. Dip butternut squash slices in a light tempura batter before air frying until golden and crispy. Serve with a dipping sauce made from soy sauce, rice vinegar, and sesame oil for a delightful appetizer or snack.

9. Greek-Inspired Butternut Squash Moussaka

Transport your taste buds to the Mediterranean with this hearty and flavorful butternut squash moussaka. Layer roasted butternut squash slices with a savory lamb and tomato sauce, topped with a creamy bechamel sauce, and air fry until golden and bubbly. Serve with a Greek salad for a complete and satisfying meal.

10. Caribbean Jerk Butternut Squash

Add some island flair to your dinner table with this spicy and flavorful Caribbean jerk butternut squash recipe. Marinate butternut squash cubes in a homemade jerk seasoning blend before air frying until caramelized and tender. Serve with coconut rice and pineapple salsa for a taste of the tropics.

My Favorite Air Fryer Recipe

Among the plethora of enticing butternut squash air fryer recipes, my personal favorite is the Moroccan spiced butternut squash fries. The combination of warm Moroccan spices like cumin, coriander, cinnamon, and paprika creates a symphony of flavors that perfectly complement the natural sweetness of the squash. Plus, the crispy exterior and tender interior achieved through air frying make these fries utterly irresistible. Paired with a cool and creamy yogurt dip, they’re the ultimate snack or side dish that never fails to impress.

Tips And Tricks For Successful Air Fryer Cooking

Mastering the art of air frying butternut squash requires a few tips and tricks to ensure success:

1. Choose the Right Squash: Look for butternut squash that feels heavy for its size with firm, unblemished skin. Avoid squash with soft spots or mold.

2. Prep Properly: Wash the squash thoroughly and peel it using a sharp vegetable peeler. Remove the seeds and fibrous strands before cutting into cubes or slices for even cooking.

3. Season Well: Don’t be shy with seasoning! Butternut squash pairs well with a variety of spices and seasonings, so don’t hesitate to experiment with different flavor combinations.

4. Preheat the Air Fryer: For optimal results, preheat your air fryer before adding the squash. This ensures even cooking and helps achieve a crispy exterior.

5. Don’t Overcrowd: Arrange the squash in a single layer in the air fryer basket, making sure not to overcrowd it. This allows for proper air circulation and prevents the squash from steaming instead of crisping.

6. Shake or Flip: Halfway through the cooking process, shake the basket or flip the squash pieces to ensure even browning on all sides.

7. Check for Doneness: Keep an eye on the squash as it cooks and adjust the cooking time as needed. The squash should be tender when pierced with a fork and have a golden brown exterior.

8. Serve Immediately: For the best texture and flavor, serve the butternut squash immediately after air frying. This ensures that it retains its crispy exterior while still being tender on the inside.

Time-Saving Strategies For Busy Cooks

In today’s fast-paced world, time-saving strategies are essential for busy cooks looking to prepare delicious meals without spending hours in the kitchen. When it comes to air frying butternut squash, here are a few time-saving tips:

1. Batch Prep: Spend some time prepping butternut squash in advance by peeling, seeding, and cutting it into cubes or slices. Store the prepped squash in an airtight container in the refrigerator until ready to use.

2. Use Frozen Squash: If you’re short on time, consider using frozen butternut squash cubes or slices instead of fresh. Frozen squash is already peeled and cut, saving you precious prep time.

3. Utilize Multi-Tasking: While the squash is air frying, use that time to prepare other components of your meal or tackle other kitchen tasks. This maximizes efficiency and helps get dinner on the table faster.

4. Invest in Accessories: Consider investing in accessories like silicone baking cups or racks that allow you to cook multiple layers of squash at once, further increasing your air fryer’s capacity and efficiency.

5. Experiment with Shortcuts: Don’t be afraid to take shortcuts when necessary, such as using pre-made spice blends or sauces to streamline the cooking process without sacrificing flavor.

Conclusion

In conclusion, butternut squash air fryer recipes offer a delicious and nutritious way to enjoy this versatile vegetable in a variety of global-inspired dishes. From Moroccan spiced fries to Caribbean jerk cubes, the possibilities are endless when it comes to air frying butternut squash. By following the tips and tricks outlined in this guide and utilizing time-saving strategies, you can easily incorporate these flavorful recipes into your meal rotation with ease. Whether you’re looking for a savory side dish, a satisfying main course, or a tasty snack, butternut squash air fryer recipes are sure to delight your taste buds and impress your family and friends.