Ingredients
Units
Scale
- 13 oz. butternut squash*
- 2 tsp. oil
- 1/2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
Instructions
- Cut the squash into 1/2 inch cubes. Transfer to a medium-sized bowl.
- Drizzle the squash with the oil and sprinkle with the chili powder, garlic powder, and salt. Stir to coat the squash more evenly. Transfer squash to the air fryer basket.
- Set air fryer to 400°F and cook for 10 minutes. Remove basket and give it a shake.
- Return basket to air fryer and continue to cook until butternut squash is fork-tender and browning on the edges, 4-6 more minutes.
- Taste and add more salt, if desired.
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Notes
*This is the amount in a bag of fresh cubed butternut squash. If you’re using a whole butternut squash, you’ll want about half of a small squash. This should be equivalent to 2 and 1/2 cups of squash that has been cut into 1/2 inch cubes. If you’re using frozen butternut squash, see the information above about how to cook it in the air fryer. If you’d like to cook a butternut squash with the peel on and the squash just cut in half, instructions for that are above as well.