Air Fryer Butternut Squash (2024)

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Cooking this big squash in the air fryer makes it so easy and so much quicker than roasting it in the oven.

And, you don’t have to cut it into cubes before you cook it!

This is my favorite method for cooking hard winter squash. I’ve been cooking them this way for about a year now. Ever since I made my Garlic Parmesan Cream Shrimp recipe.

Roasted Butternut Squash is part of a delicious healthy meal or side dish.

Scrape the flesh out of the shell, and use it in a recipe, or mash it as a side dish. Or serve the butternut squash in the shell, I like to sprinkle it with a little salt and brown sugar when I serve it this way.

You can stuff the cavity with veggies, proteins, and sauce.

Cut up the flesh into cubes and serve it as a side. They’re great with breakfast like this too!

Cut the stem off of the butternut squash, and cut the squash cut in half.

Scoop out the seeds and stringy stuff from the inside of the squash.

Don’t forget to save those seeds. They’re great for roasting! Check out my post on how to roast squash seeds; I have oven and air fryer instructions.

Drizzle a little olive oil over the cut flesh of the squash, and rub it all over with your hands.

Preheat the air fryer to 325° F.

Place the two squash pieces cut side down into the basket of the air fryer, and cook at 325° F for 20 minutes.

Carefully, using tongs, turn the squash over and place about ½ tablespoon of butter, in the center of the squash cups. This is also a good time to add salt if you want to.

Air fry at 400° F for an additional 20-25 minutes, or until the cut surface is browned and the inside of the squash is fork tender.

Want to try roasting the butternut squash in the oven? Don’t worry, I gotcha covered there too.

Place the squash wedges cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet.

Drizzle with a little olive oil, and use your hands to rub it all over the cut surface and inside the squash. Place a small pat of butter (if desired), about ½ tablespoon, in the center of the squash cups.

Roast in a 375° F oven until the squash is caramelized and browned around the edges, about 45 to 60 minutes. You should be able to easily poke a fork through the flesh.