• Pre-heat the air fryer to 400°F.

Prep the Squash

• Using a heavy, sharp chefs knife, slice a thin piece from the top and bottom of the squash. Next, if the squash is bulb shaped, cut across the squash where the neck and bulb meet. If the squash is fairly straight, leave it whole.
• Using a sharp vegetable peeler (Y-peelers are easiest), peel the squash. Stand the neck upright and cut in half. Scoop out the seeds with a spoon. Next, cut ¾"-1″ wide slices. Next dice into ¾"-1″ pieces. See photos in the post if you need help.

Roast Squash and Finish

• Place squash cubes in a medium bowl and toss with olive oil, sage, garlic, salt and pepper. Add the squash cubes to the air fryer and roast until cubes are tender when pierced with the tip of a sharp paring knife, 22-25 minutes, shaking the basket 2-3 times throughout the process. Butternut squash should be browned at the edges and tender when done.

  For garnish, sprinkle with the toasted pepitas, a little more coarse salt if desired, or drizzle with Balsamic vinegar glaze when serving if desired.