Air Fryer Acorn Squash (4 Ways!)

This Air Fryer Acorn Squash Recipe is an easy and delicious cold-weather side dish. Discover your favorite flavor with any of the 4 savory and sweet seasoning options! Vegan and Gluten-Free, Oil-Free Option.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Air Fryer

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 201kcal

Author Caitlin Shoemaker

Ingredients

Simple Roasted Squash:

1 medium-to-large acorn squash
1 tablespoon olive oil or melted butter
1 teaspoon maple syrup
1/4 teaspoon kosher salt
Black pepper to taste (optional)

Brown Sugar Cinnamon Squash:

*Use melted butter instead of oil
1/4 teaspoon ground cinnamon
1 ½ tablespoons brown sugar

Rosemary Garlic Squash:

1/2 teaspoon finely chopped fresh rosemary or sub dried
1/2 teaspoon fresh thyme or sub 1/4 teaspoon dried
1/2 teaspoon garlic powder

Sweet & Smoky Squash:

1 additional teaspoon grade A maple syrup
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Pinch of cayenne pepper optional

Instructions

Cut the Squash: Use a sharp knife to cut the acorn squash lengthwise, from the stem to the tip. Use a metal spoon to scoop out the inner seed portion; save the seeds for roasting, or discard.
Season: Combine the oil or melted butter and maple syrup in a small bowl. If you are adding additional seasonings besides sugar or salt, mix them in with the oil as well. Use a pastry brush to brush both sides of the squash with the oil mixture. Then, sprinkle with salt and brown sugar (if using).
Air Fry: Place the squash in the basket of the air fryer, cut-side-up. Air fry at 320F for 20 minutes, then increase the heat to 380F and air fry for an additional 10 to 15 minutes. The squash is done when it is fork-tender with browned edges.
Serve & Store: Serve immediately while warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Oven Instructions: Pre-heat the oven to 400F and line a small baking sheet with parchment paper. Place the squash cut-side-up on the sheet, then roast on the top rack of the oven for 40 to 50 minutes. If the squash is not as browned as you’d like by the end of the cook time, broil for 1 to 2 minutes until golden.

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