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Air Fryer Butternut Squash

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The most delicious, savory Air Fryer Butternut Squash, a quick and easy healthy side dish and the perfect addition to your favorite butternut squash recipes!

Air Fryer Butternut Squash
Air Fryer Butternut Squash

I’ve been getting lots of questions asking “is butternut squash good in the air fryer?” So I played around with different temps and loved how this turned out. It’s been on repeat in my house since! This sweet and savory winter squash is a delicious side alongside roasted chicken, oven fried chicken, turkey breast, and more. For other ways to use butternut squash, try my Kale and Butternut Squash with Pears and Almonds and Vegetarian Enchiladas with Butternut Squash and Black Beans.

Air Fryer Butternut Squash

I love my air fryer and use it every day!! You can see my other air fryer recipes, or my air fryer cookbooks for more recipes! This healthy, high fiber side dish is gluten-free, dairy-free, vegan, and low in calories.

A Quicker Way to Cook Butternut Squash

Vegetables cook faster in the air fryer than in the oven, so air frying butternut squash is an immediate time saver. Plus, there’s no need to turn on your oven. And if you want to save even more time, buy precut butternut squash. If you choose to peel and cut your squash, use this tip to make the process easier.

Air Fryer Butternut Squash Ingredients:

I seasoned the butternut squash with a savory mix of spices, but you can use the same cooking method and any seasoning you like!

  • Butternut Squash: One peeled and diced squash should give you about four cups of cut up cubes.
  • Olive Oil: Spray the squash with oil before air frying and then toss it with more before sprinkling on the seasoning.
  • Spices: Onion powder, garlic powder, sweet paprika, cayenne pepper, and salt.
  • Brown Sugar: A small amount elevates the flavors, but it’s totally optional.

How to Make Butternut Squash in the Air Fryer

  1. Put the butternut squash in the air fryer basket in a single layer, although it’s fine if they overlap a little and spray it with olive oil spray. Air fryer cooking time is about 20 to 23 minutes at 340F until fork tender.
  2. If your basket is smaller, the cooking time will vary slightly as it will be more crowded.
  3. Shake the basket a few times while it’s cooking so it browns and cooks evenly.
  4. Combine all the spices in a small bowl.
  5. Toss with the cooked squash with a tablespoon of oil.
  6. Add the spice mixture and toss gently to coat.
  7. Cook 3 to 4 more minutes.

Do I need to peel butternut squash before roasting?

Yes, if you’re cutting the squash into cubes it’s best to peel with a vegetable peeler before cutting. Or to save time, use pre-cut butternut squash.

What to Serve with Butternut Squash

You can eat air fryer butternut squash so many ways! Here are some ideas:

Tips and Variations:

  • Try the squash with a pinch of salt and cinnamon or pumpkin pie spice.
  • Swap brown sugar with maple syrup, and then add your seasoning.
  • If you don’t like spicy food, skip the cayenne.
  • If you buy pre-cut butternut squash, you make have to add more time as it’s usually cut in larger pieces.

Air Fryer Butternut SquashEasiest Butternut Squash

More Butternut Squash Recipes You’ll Love:


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Air Fryer Butternut Squash

4.77 from 13 votes
An easy recipe for Air Fryer Butternut Squash with a hint of spices. This healthy side dish is quick, tender and delicious!
Course: Side Dish
Cuisine: American
Air Fryer Butternut Squash
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Yield: 4 servings
Serving Size: 1 cup



  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon sweet paprika
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1 teaspoon brown sugar, optional
  • 4 heaping cups peeled and diced butternut squash, 1 –inch cubes, 24 ounces
  • 1 tablespoon olive oil


  • Place butternut squash in the air fryer basket and spray with olive oil spray.
  • Air fry 340F 20 to 23 minutes*, shaking the air fryer basket a few times until the squash is fork tender and golden.
  • Meanwhile, in a small bowl, combine the onion powder, garlic powder, sweet paprika, cayenne, salt and brown sugar, if using.
  • When the squash is tender, drizzle and toss the squash with olive oil.
  • Add the spice mixture and toss gently to coat; cook 3 to 4 more minutes. Serve hot.

Last Step:

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*If your air fryer basket is smaller, add more time, as needed until tender. If you cut your squash in larger pieces, it will need more time.


Serving: 1 cup, Calories: 113 kcal, Carbohydrates: 21.5 g, Protein: 2 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 148.5 mg, Fiber: 3.5 g, Sugar: 4 g


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27 comments on “Air Fryer Butternut Squash”

  1. I made this recipe and added Brussel sprouts and red beets too. I boiled the Brussel sprouts in salt water and steamed red beets in instant pot first, then added them to the squash and added avocado oil and spices, except for cayenne pepper and sugar. Once it cooked, and in my air fryer it took 20 minutes, I garnished it with pomegranate seeds and chopped cilantro. It was so delicious that I regretted not having made a bigger batch.

  2. Gina I love your recipes most of the time but this was not it. Flavor was very average, needed something bright or acidic, as is, is very one note flavor wise. Next day reheat actually ended up smelling fishy for some reason. Won’t be repeating this!

  3. Absolutely fantastic. I used regular paprika and a tsp of lite maple syrup. It is so easy with precut squash. I definitely will be making this frequently during squash season

  4. Had an odd ball squash, not really a butternut. But this sounded good, and so far yes. I think it’s a keeper.

  5. Very good, can’t stop eating them is only problem! I just used spritz of olive oil spray along with seasonings then added to the air fryer-they are nicely done–as you said well cooked browned, soft not crispy but delicious. I did add brown sugar, left out the spicy pepper. Terrific

  6. I have an air fryer but it’s the type that looks like a toaster oven (trays vs. basket). Do I need to adjust the cooking time or rotate the trays?

  7. I had a surplus of butternut squash and have made this on repeat a few times this week. It’s so simple but soooooo delicious! The blend of spices with the little bit of brown sugar is an epic sweet and savory combo.

  8. Avatar photo
    Phyllis Bergst

    I cook mine at 400 in single layer for 25-30 minutes. Outside of the cubes will get crusty.. Love them this way. Has anyone used coriander to season? I’m going to try it next time.

  9. Avatar photo
    stephanie prevost

    I cannot log into the WW personal points because I am in Canada and it won’t take my login . What are the points value for this recipe 🙂

  10. Way better than I expected. I didn’t have any onion powder so I just used more of the other spices. I didn’t use the brown sugar. I cut the butternut squash into more like 1/2 inch pieces so it would be crispier.
    Delicious and a nice NOT SWEET butternut squash recipe.

    Gina- do you have any other spice mix recommendations?

  11. The ingredients lists sweet paprika and the directions list smoked paprika. Making this now  and debating which to use. 

  12. Hi Gena. Thanks for doing the work on the method!  Can’t wait to make this.  I noticed you put the spices on after the squash is cooked. Any reason? I usually toss veggie with oil spices and then cook. Will it burn if I do it that way – note I will leave the sugar out. 

    1. I find they can burn if you add them in the beginning. You can also toss half then add the other half after.

  13. Thanks Gina!  If using frozen cubed butternut squash, should it be defrosted first, or can it be air fried frozen adjusting the cooking time?