Air fryer butternut squash +bonus salad
How long do you air fry squash?
I was so excited to try this air fryer squash and it didn’t even need breading! Roasted squash is so delicious all on its own! It’s delicious with a little butter and sea salt – but I also loved the spiciness of the mixture I sprinkled on top. 

INGREDIENTS:

Squash ingredients
  • 1 butternut squash, peeled, seeds scooped, and cubed
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper
  • Chopped parsley, optional, for garnish
Salad ingredients
  • 1 small butternut squash, peeled, seeded, and cubed
  • 1 Tablespoon Extra Virgin Olive Oil
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon Ground Cinnamon
  • ¼ teaspoon Cayenne Pepper
  • 6 cups loose-packed baby spinach
  • Champagne Vinaigrette dressing
  • 2 ounces goat cheese, torn into smaller pieces
  • 3 Tbsp pecans, diced
  • 1/4 cup craisins

INSTRUCTIONS:

Air Fryer Squash
  1. Place the squash cubes in the air fryer and toss with a drizzle of olive oil and pinches of salt and pepper.
  2. Roast 15 minutes at 400°F or until golden brown around the edges in the air fryer
Butternut Squash Spinach Salad
  1. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.
  2. Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.
  3. Assemble the salad with the spinach and half of the roasted squash. Drizzle with ⅓ of the dressing, toss lightly, then add the remaining squash, goat cheese, craisins and sunflower seeds. Drizzle with more dressing as desired. Serve immediately.

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