Air Fryer Butternut Squash with Pecans
Easy Autumn Side: Air fryer Butternut Squash with Pecans, Rosemary
Servings: 4
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.
