Air Fryer Acorn Squash Recipe

Air fryer acorn squash is a quick and effortless fall side dish that delivers perfectly caramelized, tender wedges in just 20 minutes. Roasting in the air fryer concentrates the natural sweetness of the squash while creating slightly crispy, caramelized edges. Each serving is ~135 calories, naturally gluten-free, and vegan, making it a wholesome seasonal side for any table.

Ingredients

• 1 medium acorn squash (about 800g)
• 2 tbsp olive oil or melted coconut oil
• 2 tbsp maple syrup
• 0.5 tsp cinnamon
• 0.25 tsp ground nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh sage leaves, chopped (optional garnish)

Instructions

1. Preheat the air fryer to 375°F (190°C) for 3 minutes.
2. Carefully cut the acorn squash in half through the stem. Scoop out the seeds and discard or save for roasting.
3. Cut each half into 3-4 wedges, about 1.5 inches thick. Leave the skin on.
4. In a small bowl, whisk together olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
5. Brush the cut sides of each squash wedge generously with the seasoned oil mixture.
6. Arrange squash wedges in the air fryer basket in a single layer, cut side up. Work in batches if necessary.
7. Air fry at 375°F for 12 minutes, then flip to cut side down and cook for another 5-6 minutes until fork-tender and caramelized.
8. Remove and arrange on a serving platter.
9. Drizzle with any remaining maple glaze and garnish with fresh sage if using.

Tips & Variations

• Acorn squash skin is edible after cooking. No need to peel before eating.
• For a savory version, skip the maple syrup and use garlic powder and smoked paprika instead.
• To make cutting easier, microwave the whole squash for 2-3 minutes to slightly soften the skin.
• Store leftovers in the fridge for up to 4 days. Reheat in the air fryer at 350°F for 4 minutes.
• Works great with butternut squash, delicata, or kabocha using the same method and timings.

Nutrition Breakdown

Calories: 135 kcal

Protein: 1g

Fat: 6.9g

Carbs: 19.2g

Fiber: 2g

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