Air Fryer Butternut Squash delivers roasted flavor in minutes-no oven required. Peel and cube the squash, toss with olive oil, salt, and pepper, then air fry until tender and caramelized. Finish with a sprinkle of fresh sage or a drizzle of balsamic or maple syrup for a sweet-savory fall pop of flavor.
To make air fryer butternut squash, start with a fresh squash for the best flavor and texture. If you are short on time, buy the store-bought cubed squash. If slicing a whole squash feels intimidating, don't worry-I'll show you exactly how to cut a butternut squash up step-by-step for the best results in your air fryer, and for other recipes.
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Why You'll Love Air Fryer Butternut Squash
- Fast and easy: Done in about 30 minutes, no oven preheating or sheet pans needed.
- Perfect texture: The air fryer gives squash tender centers with browned edges.
- Naturally healthy: Butternut squash is nutrient-dense, gluten-free, and lower in carbs than most starchy sides.
- Meal-prep friendly: Great hot, at room temp, or reheated.
If you love butternut squash, try this butternut apple soup, it's easy and delicious.
Ingredients You'll Need
- Butternut squash - Look for a firm, medium-sized squash with smooth skin. You can also use pre-cubed squash for convenience, but freshly cut gives the best texture and caramelization in the air fryer.
- Oil - Olive oil or avocado oil helps the cubes crisp and brown evenly while enhancing that roasted flavor.
- Herbs - Sage pairs beautifully with squash.
- Garlic - Granulated garlic powder adds savory depth without burning, as would fresh garlic.
- Pepitas (optional) - Toasted pepitas make a terrific garnish for butternut squash, many other dishes, and salads. Make some!
Please see the recipe card for measurements, salt, and pepper.
Substitutions and Variations
- Maple-Glazed - Drizzle a little real maple syrup over the squash in the last 2-3 minutes of cooking for a caramelized finish.
- Savory Herb - Swap the sage for fresh rosemary, or rubbed sage before air frying.
- Spices - Add a pinch of cayenne pepper, smoked paprika, or chili flakes to the olive oil for a little heat and color.
- Parmesan - Toss hot cooked squash with grated Parmesan for a savory edge.
- No oil added - Use a light mist of olive or avocado oil spray if you prefer to keep the fat content lower.
Chef's Tip: Whole Butternut Yield
- Whole vs final yield - A 3 lb. whole butternut squash → 2 lb trimmed raw → 1.6 lb air fried for serving.
- Rule of thumb - You get about 50% of the raw weight when it comes down to serving.
- Plan servings - 4 side portions (about 4 cups cooked) → buy 2½-3 lb. whole squash.
- Why the loss - Peel + seeds + stem reduce weight, then water cooks off in the air fryer.
- Batch sizing - 2 lb trimmed raw is the comfy max in a 6-qt basket.
- Buying packaged squash cubes - Buy no more than 2 lbs. for a 6 quart air fryer.
How to Make Air Fryer Butternut Squash
If you are starting with a whole butternut squash, here is how to cut one up to air fry.
Chef's Tip - Soften Squash Before Cutting
Butternut squash can be tough to slice. Microwave it on high for 1-2 minutes to soften the skin, then use a sharp chef's knife on a stable cutting board. For extra safety, place a damp kitchen towel under the board to keep it from slipping.
How to Cut Butternut Squash (step-by-step)
- Trim the ends. Cut a thin slice off both the top and bottom of the squash to create flat, stable surfaces.
- Stand squash on flat end and slice in half. If your squash has a thin neck and bulb bottom, cut it across above the bulb first, then each piece in half.
- Peel the skin. Use a sharp Y-peeler or vegetable peeler to remove the tough outer skin.
- Lay halves flat and slice into ¾" - 1" slices.
- Lay slices flat and cut into equal cubes. There will be a little waste from some edges.
- Add butternut squash cubes to a bowl and toss with oil and seasonings.
- Pre-heat the air fryer to 400°F. Add the squash. Add the sage either at the start or when you shake or stir the first time.
- Air fry for 22-25 minutes, shaking the basket 2-3 times.
Serving Suggestions
Serve air fryer butternut squash hot from the basket with roast chicken breasts, dry brined roast turkey, roast pork rib roast, or pork tenderloin. Its caramelized edges and lightly sweet flavor complement almost any main dish.
And those beautiful green seeds I've used as garnish? Those are toasted pepitas! So easy to make and addictively delicious.
Make Air Fryer Butternut Squash Puree!
Turn your roasted butternut squash into a silky purée by transferring it to a food processor or blender. Blend until smooth and creamy, adding a splash of olive oil, warm broth, or cream for extra richness. Use it as a beautiful base for soups, risotto, or serve it as a cozy side dish.
Leftovers & Storage
Refrigerate leftover air fryer butternut squash in an airtight container for 3-4 days. Serve warmed up with scrambled eggs for breakfast or add cold to a hearty winter salad or grain bowl.
More Air Fryer Recipes
The air fryer is such a great kitchen tool! Here are a few more recipes to try in your air fryer and more recipes coming to expand this category on my website.
Did You Make This Recipe?
If you make air fryer butternut squash please let me know by leaving a comment. I appreciate hearing from you, and comments help other readers too! Leave a star rating please if you can.
Originally published 10-29-2013, updated 10-14-2025
📖 Recipe
Air Fryer Butternut Squash
Equipment
- 6 quart air fryer
Ingredients
- 3 pound butternut squash or 2 pounds of pre-cubed, packaged
- 1 tablespoon olive oil or avocado oil
- 1 ½ tablespoons fresh chopped sage leaves or fresh rosemary
- ¾ teaspoon salt
- ½ teaspoon granulated garlic powder
- ¼ teaspoon black pepper
Optional Garnish
- 2 teaspoons Balsamic vinegar or syrup
- 1-2 tablespoons toasted pepitas
Instructions
- 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.
Notes
Nutrition
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Debbie in Alaska says
Hi Sally, Please would you email me the oven roasted recipe for the butternut squash? My oven is a convection oven and I've been told because of this it is an air fryer. Would there be any change in the temperature or cooking time??
Also, when the nutrition information is listed, is this for the whole recipe or a specific portion? If for 1 of the 4 servings? Thank you!!!
Sally Cameron says
Hi Debbie, sure, I will happily email you the original oven roasted butternut squash directions. In regards to having an air fryer vs a convection oven, you’re on the right track. convection ovens and air fryers work in a similar way, because both use a fan to circulate hot air for faster, more even cooking. That’s why convection settings can give you great “air-fryer-style” results. The difference is in scale and intensity: Air fryers are smaller, so the hot air hits the food more directly and circulates faster. They typically heat up faster and maintain a stronger, more concentrated airflow. Then there is the basket design that lifts food, helping fat drip and moisture to drip away and allowing air to crisp all sides.So you can use your convection oven like an air fryer, just expect slightly longer cook times and be sure to use a rack or perforated pan so air can circulate. Think of it this way: a convection oven can imitate an air fryer, while an air fryer is like a mini turbo-charged convection oven.
Linda says
Hi Sally, just wanted to let you know I've already made this recipe twice and the family has inhaled them. They especially love how the sage gets crispy and have asked for me to add more. Guess I need to add that to the herb garden!!
Sally says
Thanks for letting me know Linda. Love to hear that, especially when the whole family enjoys a dish. They are so right on the sage. More is better!
Madonna/aka/Ms. Lemon says
So good and healthy too.