Air Fryer Butternut Squash with Pecans
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Mark air fryer butternut squash with pecans as your go-to side dish for Fall. It can be your simple side with chicken, which is especially a good pairing with this recipe.
I have made this dish at least four times since September, not just because it tastes so good, but because it’s so easy to make, especially if you have prepped the butternut squash in advance.
How to Cube Butternut Squash
Butternut is hard to cut through. I generally use a large peeler first to peel some of the hard skin off and then make the cuts. Once the squash is peeled, cut into large bite-sized pieces. These will keep in refrigerator at least for a week. Then it’s just a matter of grab and cook.
Process for Air Fryer Butternut Squash
I use my smart toaster oven air fryer mode with air fryer papers. It’s remarkable for recipes like this. Toss in olive oil, and air fry for about ten minutes at 400 degrees. Of course, this will depend on the air fryer you use. You may want to turn over and go another minute or two. At this time you can add in chopped pecans, but only for a minute or they will burn. Season with salt, pepper, add in greens like arugula for color and sprinkle pomegranate arils. Instead of greens, add in chopped sage or rosemary, which really taste like Fall.
Proteins that Go Well with Air Fryer Butternut Squash
Kitchen Equipment
These are the actual items I used in this recipe.
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Air Fryer Butternut Squash with Pecans
Ingredients
- 1 butternut squash
- olive oil
- 1 tablespoon Maple Syrup
- 1/2 cup chopped pecans more if needed
- Fresh Rosemary or Fresh sage leaves for adding in dish and garnishing
- Optional: arugula and pomegranate arils for color and added texture.
Instructions
- Preheat oven to 375.
- Peel butternut squash. Slice in half, scoop out seeds.
- Cut into large cubes, toss with olive oil, season with salt.
- Add to air fryer at 400 degrees F. for 14 minutes, checking and turning halfway through.
- Toast pecans. Toss with small drizzle olive oil, maple syrup. Season with salt.
- Add pecans to butternut squash. Garnish with sage or rosemary.
- Optional: If you have some arugula add for color. If you have pomegranate arils, add for color.
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