Preparing roasted butternut squash in an air fryer is both quick and simple, and can be seasoned with olive oil, paprika, or cumin to suit your taste. This dish pairs well with meat, fish, or vegetarian meals. If you have leftovers, they can be stored in the refrigerator for 2 to 3 days and reheated in the air fryer to bring back their crispiness.<\/p>\n
For 4 servings:<\/p>\n
– Butternut squash: 800 g
\n– Olive oil: 1 tablespoon
\n– Herbes de Provence: 1 teaspoon
\n– Salt: a pinch
\n– Pepper: a pinch<\/p>\n
Total time: 34 minutes<\/p>\n
– Prep time: 10 minutes
\n– Cook time: 24 minutes<\/p>\n
1. Start by washing the butternut squash, drying it thoroughly, slicing it in half, and scooping out the seeds. Then, chop it into pieces or cubes about 2 to 3 cm in size.<\/p>\n
In a bowl, toss the butternut squash cubes with olive oil, Herbes de Provence, salt, and pepper.<\/p>\n
1. Preheat the air fryer to 180\u00b0C (356\u00b0F) for 3 minutes.<\/p>\n
2. Place the butternut squash cubes in the basket, spreading them out in a single layer to ensure even cooking.<\/p>\n
Cook the squash for 20 to 25 minutes at 180\u00b0C (356\u00b0F), stirring halfway through the cooking time. Serve hot and enjoy your deliciously roasted butternut squash.<\/p>\n\n\n