Go Back

Air Fryer Butternut Squash with Maple Syrup and Cinnamon

Air fryer butternut squash gets tender inside and browned at the edges after cooking in a single layer at 400°F. A drizzle of pure maple syrup and cinnamon adds a sweet, warmly spiced finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 176
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb butternut squash peeled, seeded, and cut into 1-inch cubes
  • 1 tbsp olive oil
  • 0.5 tsp ground cinnamon
  • 0.5 tsp kosher salt
  • 2 tbsp pure maple syrup

Equipment

  • 1 air fryer

Method
 

  1. Preheat the air fryer to 400°F.
  2. Toss the squash with the olive oil, cinnamon, and salt until evenly coated.
  3. Arrange the squash in a single layer in the air fryer basket, working in batches if needed.
  4. Air-fry at 400°F for 12 to 16 minutes, until tender and browned at the edges.
  5. Shake the basket halfway through cooking.
  6. Transfer the squash to a serving bowl.
  7. Drizzle with the maple syrup.
  8. Toss to coat.

Notes

For the best browning, keep the squash in a single layer and work in batches if needed. Refrigerate leftovers for up to 4 days; freezing is possible, though the squash may soften when thawed. Avocado oil can replace the olive oil.