Air fryer Acorn Squash
Air fryer acorn squash is one of the quickest and easiest ways to prepare this delicious winter squash. Serve it how as a side dish, or use in soups, baked goods, and fall fillings.
Equipment
- 1 Large knife and cutting board
- 1 Air fryer Ninja XL or other
Ingredients
- 1 acorn squash
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
- Trim off the stem and root ends of the squash to create stable base. Stand the squash upright on a cutting board and slice down the middle to yield two halves. Scoop out the seeds and stringy pulp with a spoon.
- Brush each cut side with some olive oil and sprinkle with salt. Preheat air fryer for 5 minutes.
- Place the squash half in the air fryer basket facing the cut side down. Air fry at 380°F for about 15-20 minutes until the flesh is fork tender. I fit only one half at a time, if you sing oven-like air fryer, cook both halves at the same time.
- Remove the basket and add nutmeg and other spices, glazes or sweeteners. Air fry at 380°F for another 5 minutes. Repeat the cooking process with the second half.
- To make the half-moons: Place each half cut-side down on the cutting board. Slice crosswise into uniform ½-inch thick half-moons.Transfer to a mixing bowl. Drizzle with 1 tablespoon of oil and toss with kosher salt until every piece is coated.Place the half-moons in the air fryer basket in a single layer, ensuring pieces do not overlap. (Air fry in two batches if using a smaller basket). Air fry at 380°F for 6 minutes. Open the basket, flip each slice and air fry for an additional 6 to 9 minutes until the edges are deep golden-brown and the centers are fork tender. If you add nutmeg or sweet spices, sprinkle them over the squash during the final 3minutes of cooking.
Notes
Safe cutting tip: If the outer rind is too hard to slice, pierce the skin 3–4 times with a fork and microwave the whole squash for 60–90 seconds to soften the skin.
Storage: Store cooled roasted squash in an airtight container in the refrigerator for up to 3-4 days.
Freezing: For longer storage, mash cooked flesh and freeze in sealed freezer bags for up to 3 months. Great for autumn soups, sauces, or bakes.
Nutrition
Calories: 73kcalCarbohydrates: 14.1gProtein: 0.8gFat: 3.5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.5gSodium: 139.8mgPotassium: 373mgFiber: 1.6gSugar: 1.7g
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