Ingredients:

  • 1 medium butternut squash (2 to 2.5 lb / 900–1,100 g), peeled, seeded, cut into 1-inch (2.5 cm) cubes (about 3–4 cups / 600–700 g cubed)
  • 1 1/2 tablespoons extra-virgin olive oil (22 ml)
  • 1 teaspoon fine sea salt (6 g)
  • 1/2 teaspoon freshly ground black pepper (1 g)
  • 1/2 teaspoon smoked paprika (1 g) (optional, savory variation)
  • 1/2 teaspoon garlic powder (1.5 g) (optional, savory variation)
  • 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried) (optional, savory variation)
  • 1 tablespoon pure maple syrup (15 ml) (optional, sweet-glazed variation)
  • 1/4 teaspoon ground cinnamon (optional, sweet-glazed variation)
  • 2 tablespoons grated Parmesan (10 g) (optional, herby-parmesan finish, add after cooking)
  • 1 tablespoon chopped parsley (optional, herby-parmesan finish, add after cooking)

Instructions:

  1. Prep the squash: Peel the squash, slice off both ends, cut in half at the neck, scoop seeds from the bulb, then cut into uniform 1-inch cubes for even cooking.
  2. Season: Place cubes in a large bowl. Toss with olive oil, salt, pepper, and chosen seasonings until evenly coated; visual cue: a light, even sheen on each cube.
  3. Preheat air fryer (recommended): Preheat to 400°F (200°C) for 3–5 minutes if your model benefits from preheating.
  4. Arrange in the air fryer: Transfer cubes to the air fryer basket in a single layer. Do not overcrowd; leave small gaps for hot air circulation. Cook in batches if necessary.
  5. Air-fry: Cook at 400°F (200°C) for 16–20 minutes, shaking the basket or using tongs to turn cubes halfway through (about 8–10 minutes) until edges are golden-brown and interiors are tender.
  6. Finish & serve: If using a sweet glaze, toss cubes briefly in maple syrup and air-fry 1–2 more minutes to set. For Parmesan/herb finish, sprinkle grated Parmesan and parsley over hot squash and toss. Serve immediately.