With crispy, golden edges and a rich sage butter drizzle, Air Fryer Butternut Squash is the perfect side dish for fall dinners or as a topping for salads. The combination of tender roasted butternut squash, crispy breadcrumbs, and the rich browned butter makes this dish absolutely perfect for squash season!
Want more air fryer ideas? Try my Air Fryer Potatoes, Air Fryer Salmon, and Air Fryer Asparagus.
Why This Recipe Works
Quick & Easy: Air fryer butternut squash is a quick and efficient way to roast up that butternut squash you have lying around! I love roasted butternut squash in the oven, but instead of cooking it in the oven, you can opt for the air fryer! The air fryer speeds up the cooking process while still giving you that perfect crispy texture on the outside and tender squash on the inside.
Packed with Fall Flavor: When fall rolls around and squash is abundant, I want to throw butternut squash into everything! Soups, salads, and side dishes is where these squash really shine. The mix of breadcrumbs, garlic powder, and Italian herbs adds layers of savory flavor that complements the natural sweetness of the butternut squash. Plus, the browned butter with sage leaves adds richness and depth, taking the dish to the next level with a comforting, earthy touch!
Ingredients
- Butternut Squash: I recommend using fresh butternut squash that is peeled and cubed. Fresh squash will caramelize perfectly in the air fryer!
- Olive Oil: To help the seasoning stick to the squash.
- Flour: A little bit of flour will soak up the moisture from the butternut squash to help create crispy edges.
- Italian Breadcrumbs: Italian seasoned breadcrumbs add flavor, but you can use plain breadcrumbs and increase the Herbes de Provence for a more herb-forward flavor.
- Salt & Pepper: To taste! Be sure to adjust the salt based on what kind of butter you use.
- Garlic Powder & Herbs de Provence: These add depth and a hint of savory earthiness to balance the sweetness of the squash.
- Butter & Sage Leaves: This will be the cherry on top of this air fryer butternut squash! Browning the butter and wilting the sage leaves infuses the dish with a nutty, aromatic flavor that complements the crispy squash!
Here’s How to Make It
Step by Step Instructions
- Season Squash: Toss butternut squash with olive oil. Stir together flour, breadcrumbs, salt, pepper, garlic powder, and herbs de provence. Sprinkle over squash and toss to coat.
- Place in Air Fryer: Transfer to greased air fryer basket.
- Air Fry: Cook at 350 degrees for 15 minutes, tossing with tongs every 5 minutes or so. Increase heat to 400 degrees and cook for about 5 minutes longer to crisp up the edges.
- Make Sage Butter: In a small sauce pan, melt butter. When it just starts to darken/brown, toss in sage leaves. Remove from heat and stir or swirl pan for another minute to wilt the sage.
- Drizzle Squash with Infused Butter & Enjoy: Drizzle sage butter over squash and serve immediately. Enjoy!
Expert Tips
- Cut the squash into evenly sized pieces! To make sure that the butternut squash pieces are all done cooking at the same time, try your best to prep the squash by cutting the cubes into even sizes!
- Toss periodically for even cooking. Be sure to toss the squash periodically while it is roasting in the air fryer! That way, each side gets perfectly crispy.
- Don’t skip the sage butter! The sage butter adds a whole new dimension of flavor to this butternut squash recipe. It adds a step to the process, but it is so worth it! Make sure to allow the butter to melt and brown slightly. It will turn from melted to brown pretty quickly, so keep an eye on it to make sure it doesn’t burn.
Frequently Asked Questions
I recommend serving this roasted squash as a side dish to all of your favorite main meals! Some of my favorites to pair it with are air fryer chicken breasts or Instant Pot turkey breasts! You can also use this squash on top of fall-inspired salads like my roasted butternut squash salad.
Store any leftovers in an airtight container in the refrigerator for up to 3 days! I recommend reheating in the air fryer to keep that crunchy, crispy texture on the outside.
More Vegetables Sides to Try
- Roasted Sweet Potatoes
- Garlic Butter Mushrooms
- Brussels Sprouts with Balsamic Glaze
- Instant Pot Baked Sweet Potatoes
- Slow Cooker Green Bean Casserole
- Oven Roasted Beets
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Air Fryer Butternut Squash
Ingredients
- 1 lb butternut squash - peeled and cubes
- 2 tbsp olive oil
- 1 tbsp flour - (see note for gluten free option)
- ¼ cup Italian breadcrumbs - or regular breadcrumbs (see note for gluten free option)
- ¼ tsp salt - increase to 1/2 tsp if you are using unsalted butter
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp herbs de provence - increase to 1 tsp if using regular breadcrumbs
- 3 tbsp butter
- 4-6 sage leaves
Instructions
- Toss butternut squash with olive oil.
- Stir together flour, breadcrumbs, salt, pepper, garlic powder, and herbs de provence. Sprinkle over squash and toss to coat.
- Transfer to greased air fryer basket.
- Cook at 350 degrees for 15 minutes, tossing with tongs every 5 minutes or so. Increase heat to 400 degrees and cook for about 5 minutes longer to crisp up the edges.
- In a small sauce pan, melt butter. When it just starts to darken/brown, toss in sage leaves. Remove from heat and stir or swirl pan for another minute to wilt the sage.
- Drizzle sage butter over squash and serve immediately. Enjoy!
