During fall, this is the perfect side dish. I love that you just need a few simple ingredients, and in a short amount of time, you’ll have soft and tender squash cubes full of delicious flavors.

Using the air fryer makes the cooking process a breeze – I’m all about a quick side dish! 

The biggest thing to remember about air frying cooking vs. cooking foods in the regular oven is that for even cooking, you need to have the squash pieces in a single, even layer. Don’t overcrowd! 

Other than that, air fryer recipes like this are a breeze and literally take no time to make! Get ready for fork tender bites of fresh squash – they’re so good! 

Air Fryer Butternut Squash

Nothing says fall like a basket full of squash, but it can take sooooo long to dice and roast them. 

After picking out all the different shapes and colors, I just want a simple and delicious way to eat them.

Enter this butternut squash air fryer recipe. All you have to do is slice, brush, and air fry. I’ve even included a kitchen hack to make the slicing part easier!

And you can adjust the cooking time to work for all kinds of varieties — acorn squash is another one of my favorites. 

Use your tender, sweet squash halves as a simple side dish, or scoop out the flesh to use in all kinds of different recipes.

While you’re at it, you really should start roasting all your veggies in the air fryer… potatoes, corn on the cob, brussel sprouts, and more!

Keep the theme with fall flavors and make pumpkin seeds in the air fryer!

It’s so much faster than the oven, won’t heat up your whole house, and is especially great when you only need a small batch done.

Ingredient Notes and Substitutions

• Butternut Squash – Size matters here! Make sure it will fit in your air fryer basket before getting started.
  
  If it’s too long, you can always trim a little off either end, or separate the long neck from the round bottom and cook in batches. Pick one that’s firm with a matte (not shiny) surface and no bruising.
  
• Olive Oil – Not all olive oils are alike, so be sure to pay close attention to the bottle.
  
  Regular or extra light versions are best for air frying and roasting since they can withstand higher temperatures.
  
  Do not use extra virgin olive oil for this butternut squash air fryer recipe — that’s best saved for dressings and dips!
  
  You could use avocado oil for this air fryer butternut squash recipe, but it’s up to you. 
  
• Brown Sugar – This brings out the natural sweetness of the squash and helps to caramelize the surface.
  
  Maple syrup or coconut sugar are good substitutes, but I’d avoid granulated white sugar as it’s more likely to burn.
  
• Salt and Pepper – A must in any kitchen. These enhance the natural flavors of your food for a deeper, more satisfying result. Use freshly ground if you can!

How to Cook Butternut Squash in Air Fryer

• Prepare the squash.

Before you start slicing, place whole butternut squash in the microwave and heat for about 2 minutes. This softens it just enough to make slicing a bit easier.

If you don’t have a microwave, that’s ok! You can simply cut the squash in half right away and continue the recipe as directed.

Stand butternut squash upright on a cutting board and press a large knife straight down through the base. 

You may need to rock the knife back and forth at first, but it should glide through fairly easily after that.

Then, use a spoon to scrape out the seeds and stringy bits from the inner cavity until you’re left with smooth flesh.

• Brush with oil and seasonings.

Mix together the oil, brown sugar, salt, and pepper in a small bowl until well combined. The brown sugar plays off the natural sweetness of the squash in the most delicious way.

Brush the mixture evenly over the cut halves — only on the inside. If you’re concerned about sticking, you can brush a little oil by itself over the skin side before placing each half in the basket.

• Air fry until tender.

Close the air fryer and let it do its thing. No need to shake or flip anything!

Air fryer butternut squash is done when the tops are browned and the flesh can be pierced easily with a fork. 

Be sure to test in several different spots as it might be tender in the center but still hard along the top.

Prep Ahead

• Slice squash and scoop out seeds
• Mix oil, sugar, and seasonings
• Preheat air fryer

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• A Sharp Knife to slice the squash in half
• Small Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Basting Brush – Useful for everything from greasing pans to basting food.

Serving Suggestions 

Air fryer butternut squash is the perfect fall side dish, pairing well with all kinds of roasted meats and your favorite grains. 

Enjoy it with smoked turkey breast or rotisserie chicken, herb crusted pork tenderloin, or juicy steak bites.

Sometimes I’ll even enjoy a half for a simple lunch, as is, or with a hearty salad. It’s a great vegetarian dinner option too since it’s loaded with all kinds of good-for-you vitamins and minerals.

You could even use air fryer butternut squash to make copycat Panera Autumn Squash Soup! 

Though, you may want to reduce the amount of brown sugar in that recipe since we already used it in this one.

Or, whip that tender flesh with a little bit of heavy cream for a sweet and fluffy butternut squash mash.

Serving this during the holiday season gives you so many different ways to enjoy all the savory flavors. In my opinion, it’s always a good choice! 

Storage and Reheating Butternut Squash in Air Fryer

Allow leftover squash to cool before wrapping in foil or storing in an airtight container. Air fried squash will keep for up to 4 days in the refrigerator.

To reheat, place butternut squash in the air fryer and heat for 5-6 minutes at 350°F, or until warmed through. It really is a great side dish even when reheated! 

Butternut Squash Air Fryer Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Print

Homemade Butternut Squash Tn The Air Fryer Recipe

Make Air Fryer Butternut Squash for an easy side dish that’s deliciously sweet and savory. Easy to make and customize too!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 37 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 169cal

Author Donna Elick

Equipment

• small bowl
• air fryer

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Preheat your air fryer to 350°F (175°C).
• Microwave the whole butternut squash on high for 2 minutes to soften it slightly. This will make it easier to cut.
• Carefully cut the softened squash in half lengthwise and scoop out the seeds with a spoon.
• In a small bowl, mix together the olive oil, brown sugar, salt, and black pepper.
• Brush the cut sides of the squash with the prepared mixture.
• Place the squash halves in the air fryer basket, cut side up.
• Air fry for 35 minutes, or until the squash is tender and easily pierced with a fork.
• Allow to cool slightly before serving

Nutrition

Serving: 1 | Calories: 169cal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Sugar: 10g | Fiber: 4g | Calcium: 96mg | Iron: 1mg

Originally published November 2024, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Homemade Butternut Squash Tn The Air Fryer Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BUTTERNUT SQUASH STUFFED

• Hearty main or savory side
• Ready in an hour

Stuffed Butternut Squash

We are straight-up obsessed with fall flavors in our house, and this stuffed butternut squash recipe is basically autumn in edible form. 

It’s got that sweet-savory thing goin’ on with juicy apples, herby sausage, golden onions, and cranberries that POP with flavor.

Add in the roasted squash base and a hint of pecan crunch? Honey, it’s a whole harvest festival in a squash boat.

And if you’ve ever had that one squash dish that made you think “meh,” this one’s about to change your whole opinion. 

It’s easy enough for a weeknight, fancy enough for your in-laws, and tasty enough to make everyone ask for the recipe (and the leftovers). 

Cozy up, because stuffed butternut squash is about to become your new fall favorite!!

INGREDIENT NOTES

• Sausage: Any ground sausage works here, including pork, chicken, or turkey. Mild is classic, but spicy adds a nice kick.
  
• HoneyCrisp or Pink Lady Apple: Both are tart-sweet and won’t get mushy when cooked. Only swap in another variety if you absolutely must. Fuji or Cosmic Crisp are the next best thing.
  
• Squash Size: If your squash is on the larger side, one may be enough to serve 4. Adjust filling amounts as needed.
  
• Cranberries & Pecans: These are optional, but add a fantastic texture and seasonal flavor. Don’t skip unless you must!
  
• Sage: Fresh sage brings warmth and depth. If substituting with dried, use ½ teaspoon.

VARIATIONS 

Vegetarian Option: Use a plant-based sausage or sautéed mushrooms in place of meat.

Add Cheese: Stir in ¼ cup shredded gouda, fontina, or sharp cheddar for creamy richness.

Different Squash: Try acorn or delicata squash for a different presentation.

Sweet Twist: Drizzle stuffed butternut squash with maple syrup or balsamic glaze before serving.

SERVING SUGGESTIONS 

• Something Fresh: Toss together a crisp salad with shaved brussels sprouts and kale.
  
• Yummy Bread: Add some warm pumpkin rolls or a crusty loaf of French bread to the table.
  
• Holiday Feast: Serve alongside turkey or prime rib with all the classics. I’ll often make a vegetarian version if we have guests who aren’t meat-eaters, so they have a hearty main too.
  
• Beverage Pairing: A glass of mulled wine or sparkling cider will play off the sweet and savory flavors in the filling.
  

STUFFED BUTTERNUT SQUASH RECIPES FAQ

I’ve made just about every version of stuffed squash you can imagine.

And this is the one I come back to every fall. I’ve tested it with sweet sausage, spicy sausage, turkey sausage, you name it… and every version works because the real secret is in the balance. 

The roasted squash gives you that buttery base, and when you mix it with browned meat, apples, and just enough cranberry, it hits all the right notes.

For beginners: Don’t be intimidated by the idea of roasting squash. It’s honestly one of the easiest prep steps ever. Cut, scoop, roast. That’s it. 

And if your squash is a little wonky-shaped, no stress. Just pack in the filling like you mean it!

TOOLS NEEDED 

• Sharp Knife & Sturdy Cutting Board: It takes a bit of muscle to slice through that tough rind, so be prepared! You’ll need to chop up the onions, apple, and sage leaves as well.
  
• Baking Sheet: Opt for this over a casserole dish to help the squash brown on all sides.
  
• Large Skillet: Wide enough to brown the sausage and cook the filling.
  
• Mixing Spoon or Spatula: Stir the filling as it cooks, then pile it in so your butternut squash is stuffed to the brim.
  
• Measuring Cups and Spoons: Balance is the name of the game, so use precise measurements for success.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sides

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Homemade Butternut Squash Tn The Air Fryer Recipe

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Print

Stuffed Butternut Squash

This Stuffed Butternut Squash has the perfect balance of sweet, savory, and herb flavors. A cozy, rustic dish that’s deliciously satisfying!

Course Side Dish

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Calories 684cal

Author Donna Elick

Ingredients

• 2 medium butternut squash halved and seeded
• 2 tablespoons extra virgin olive oil
• 1 pound sausage mild or spicy, pork, chicken, or turkey
• 1 small yellow onion diced
• 2 cloves garlic minced (about 2 teaspoons)
• 1 Honeycrisp or Pink Lady apple peeled, cored, and diced
• 2 –3 fresh sage leaves chopped (about 1 tablespoon)
• 1 teaspoon dried thyme
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Fresh parsley chopped (for garnish)

Instructions

• Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
• Roast the Squash: Place the 2 medium butternut squash cut side up on the prepared baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with about 1/4 teaspoon of salt. Flip them over so the cut side is down. Roast for 40–45 minutes, or until the squash is fork-tender and the cut side has browned slightly.
• Brown the Sausage: While the squash roasts, cook 1 pound sausage in a large skillet over medium heat. Use a spatula to break it into crumbles as it browns. Once fully cooked and browned, transfer the sausage to a bowl and set aside. Do not wipe out the pan.
• Sauté Aromatics and Apples: In the same skillet, add 1 small yellow onion and sauté for 2 minutes, scraping up any browned bits from the sausage. Add 2 cloves garlic, 1 Honeycrisp or Pink Lady apple, 2 –3 fresh sage leaves, 1 teaspoon dried thyme, remaining salt, and 1/4 teaspoon fresh ground black pepper. Cook for another 3–4 minutes, stirring often, until the onion is translucent and apples are slightly softened.
• Add Mix-Ins: Return the sausage to the skillet and stir in 1/4 cup dried cranberries and 1/4 cup chopped pecans. Remove from heat and mix everything well to combine.
• Scoop the Squash: Once the squash is cool enough to handle, use a spoon to scoop out some of the flesh to create a generous cavity for the filling, leaving about 1/2-inch border around the edges and bottom. Add the scooped squash flesh to the sausage mixture and stir to combine.
• Stuff and Bake: Flip the squash halves cut side up and fill each generously with the sausage mixture, mounding it slightly. Return to the oven and bake for 5–10 minutes, or until everything is heated through and the tops begin to crisp.
• Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve warm.

Notes

Make-Ahead Tips: You can prepare the filling and roast the squash up to 2 days in advance. Store both in separate airtight containers in the fridge. When ready to serve, reheat the squash in a 350°F oven for 10 minutes, stuff with the warmed filling, and bake another 10–15 minutes.

Freezing Tips: To freeze cooked and stuffed squash, let cool completely. Wrap each half tightly in plastic wrap, then in foil. Freeze for up to 3 months. To reheat from frozen, bake at 350°F for 45–50 minutes or until warmed through.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until hot.

Customization Ideas: Add shredded parmesan or gouda to the filling before stuffing the squash. A light drizzle of balsamic glaze or maple syrup over the top before serving adds a lovely sweet-savory finish.

Ingredient Swaps: You can substitute the sausage with cooked mushrooms, lentils, or plant-based sausage. Acorn or delicata squash make great substitutes for butternut.

Nutrition

Serving: 1 | Calories: 684cal | Carbohydrates: 61g | Protein: 22g | Fat: 43g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1029mg | Sugar: 20g | Fiber: 10g | Calcium: 213mg | Iron: 5mg

Originally published September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Butternut Squash appeared first on The Slow Roasted Italian.