Air Fryer Acorn Squash

This Air Fryer Acorn Squash recipe is so delicious and so simple, no peeling required. The squash is cut in half and air-fried until caramelized, and you can even cook the squash seeds in there too!

What Is Acorn Squash?

Acorn squash is a winter squash that is actually related to summer squashes like zucchini and yellow squash. They usually have a mostly dark green exterior with ridges and orange flesh inside. 

The taste is slightly sweet and nutty, similar to a butternut squash, but more mild in flavor. Acorn squash is also a smaller vegetable which makes it perfect for serving two people. 

Have a butternut squash? Use this Air Fryer Butternut Squash recipe instead.

Do I Need To Peel The Squash?

For this recipe, we’re air frying the acorn squash just cut in half. This is super easy since you don’t have to peel it before cooking it. 

The shape of this squash makes peeling it difficult, but the skin is edible and becomes tender when cooked. (Though the flesh also separates fairly easily from the peel after cooking if you’d prefer not to eat it.)

How To Air Fry Acorn Squash

First, cut the squash in half from stem to bottom with a sharp knife. Mine are usually around one and a half pounds and easily fit in my air fryer.

Scoop the seeds out of the squash and set aside. If you enjoy roasted pumpkin seeds, you’ll want to roast these as well which I’ll tell you more about below.

Brush squash halves all over, inside and out, with 2 teaspoons of the olive oil. Sprinkle the insides of the squash with the salt. You could add other seasonings, but I like to add a sweet drizzle at the end instead.

Put the squash cut-side-down in the air fryer basket and cook at 400°F for 10 minutes. Meanwhile, if you want to roast the seeds, separate the squash seeds from the stringy flesh and then rinse so that the seeds are clean. Pat them dry with paper towel. Toss the seeds with the remaining 1/2 teaspoon of the oil and a few pinches of salt.

After 10 minutes of cooking, flip the squash cut-side-up. Scatter the prepared seeds around the squash. Put back into air fryer and cook until the squash is fork-tender and seeds are lightly toasted, 8-10 more minutes.

Meanwhile, if making a drizzle for the squash, in a small bowl mix together the maple syrup and pumpkin pie spice. You could also use cinnamon with a little ground ginger and nutmeg instead of the seasoning blend.

When squash is finished cooking, brush the cut edges and insides of the squash halves with the maple syrup mixture. Serve sprinkled with the toasted seeds, if desired. This roasted acorn squash side dish is delicious and such a treat! 

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