Air-Fryer Roasted Squash: Timing For Perfection

Air fryers are a convenient and quick way to cook butternut squash, with some recipes suggesting it takes half the time of cooking in a regular oven. The cooking time will vary depending on the size of the squash and the air fryer being used, but most recipes suggest roasting the squash for around 20 minutes.

How to cut butternut squash for air fryer

Firstly, you will need to peel the butternut squash. You can do this with a sharp vegetable peeler. Make sure to remove all the skin, so there are no beige or white streaks left on the squash.

Next, trim the ends off the squash. Then, cut the squash horizontally where the long neck meets the round bottom. You should now have two pieces. Cut the bottom half vertically, and scoop out the seeds.

Now, you can begin cutting the squash into slices and then cubes. Start with the long neck, cutting 0.5-inch slices. Stack two or three slices and cut them into cubes. Repeat this process until you have cut up the whole squash.

Once you have your cubes, you can add them to the air fryer. It is recommended to cut the squash into small, similar-sized chunks or cubes to ensure even cooking. You can also add a light coat of oil to the squash before placing it in the air fryer.

How long to roast butternut squash in the oven

Roasting butternut squash is a quick and easy way to prepare a versatile dish that can be served as a side or added to soups, pastas, and more. Here is a guide on how to roast butternut squash in the oven:

Preparation:

First, you will need to preheat your oven to 375-400 degrees Fahrenheit. Then, use a large, sturdy knife to cut off the ends of the butternut squash and slice it in half lengthwise. Scoop out the seeds and stringy bits from each half and discard them or save them for roasting later. If your squash is too hard to cut, you can place it in the microwave or oven for a few minutes to soften it slightly.

Roasting Methods:

There are two main methods for roasting butternut squash in the oven: halved or cubed.

Halved:

For roasting the butternut squash halved, transfer the squash with the cut-side up into a baking dish. Brush the squash with olive oil or melted butter, coating the entire surface. You can also season it with salt, pepper, and brown sugar, if desired. Roast the squash in the oven for approximately 45 minutes or until it is soft and fork-tender.

Cubed:

For roasting cubed butternut squash, use a vegetable peeler to remove the skin from the squash. Then, cut the squash into 1-inch cubes. Place the cubes on a lined baking sheet, making sure they are in a single layer with a little space between each cube. Drizzle the squash with olive oil and season with salt and pepper, and any desired herbs such as rosemary or thyme. Roast the squash in the oven for approximately 25-35 minutes or until it is cooked to your desired doneness.

Tips:

When choosing a butternut squash, look for one that is solid and heavy for its size, with a nice beige color. Keep the squash in a cool, dry place for up to two weeks until you are ready to cook it.

How to store leftover squash

Roasted squash is a tasty treat, but what do you do with leftovers? Here's a guide on how to store leftover squash to keep it fresh and tasty for as long as possible.

Firstly, it's important to note that different types of squash have different storage requirements and longevities. For example, acorn squash will keep for five to eight weeks, whereas butternut squash will last for two to three months. Hubbard squash has the longest shelf life of up to six months if properly stored.

To store leftover winter squash, such as butternut squash, it is best to keep it in an airtight container in the fridge, where it will stay fresh for three to five days. If you want to keep it for longer, you can freeze it. However, it is important to note that the skin must be removed before freezing. Frozen squash can be stored in airtight containers or plastic bags for up to three months and is perfect for use in soups and bread recipes.

Alternatively, you can dehydrate or freeze-dry winter squash. To dehydrate, cut the squash into 1/4-inch strips, steam them for about three minutes, and then dehydrate at 140 degrees Fahrenheit for two to three hours. Finish by reducing the temperature to 130 degrees Fahrenheit and let the squash dry until it becomes brittle. Store dehydrated squash in an airtight container for up to two months.

For summer squash, such as zucchini, the storage time is shorter. It can be stored in the refrigerator for just a few days and frozen for up to six months.

How to roast butternut squash halves in an air fryer

Ingredients:

• 1 medium butternut squash
• Extra virgin olive oil
• Sea salt
• Black pepper

Method:

• Preheat your air fryer to 180°C (356°F).
• Cut the butternut squash in half lengthways using a sharp knife.
• Place the two halves onto a baking tray, skin side down.
• Use a spoon to scoop out and discard the seeds.
• Drizzle olive oil over the cut side of the squash.
• Season with sea salt and black pepper. Use your hands or a pastry brush to rub the oil and seasoning over the exposed squash.
• Place the squash halves skin side down into the air fryer basket.
• Air fry for 30 minutes.
• Check if the squash is tender by piercing it with a fork. If not, cook for a further 5 minutes and test again.

How to roast cubed butternut squash in an air fryer

Ingredients

• 1 medium butternut squash
• 1 tablespoon olive oil (extra virgin)
• Cracked black pepper
• Salt

Method

• Use a sharp knife to cut off the ends of the butternut squash.
• Carefully slice the skin from the outside of the squash and then slice the squash in half lengthways.
• Use a spoon to scoop out the seeds.
• Cut the squash into 1.5cm-sized cubes.
• Place the cubes into the air fryer basket and drizzle with olive oil.
• Season with salt and pepper and toss to coat evenly.
• Spread the cubes out into a single layer.
• Set the air fryer to 180°C (356°F) and cook for 15 minutes.
• Check the squash with a fork to ensure it is tender. If not, cook for a further 5 minutes and test again.

Tips

• For maple roasted butternut squash, whisk together 2 tablespoons of olive oil and 2 tablespoons of maple syrup and drizzle over the squash before cooking.
• For spicy butternut squash, make a spice mix using ¼ teaspoon garlic powder, ½ teaspoon ground cumin, ¼ teaspoon chilli powder, ¼ teaspoon sea salt flakes and 1 teaspoon brown sugar (optional). Drizzle the squash in olive oil and scatter the spice mix over the top before cooking.
• For parmesan butternut squash, follow the recipe as above but after 15 minutes, open the air fryer and top the squash with grated parmesan cheese. Air fry for a further 15 minutes.

Frequently asked questions