📝 About This Recipe
Transform humble autumn squash into golden, caramelized nuggets of joy with the magic of the air fryer. This recipe balances the natural sweetness of butternut squash with a smoky hint of harissa and the herbal brightness of fresh rosemary. The high-velocity heat creates a crisp exterior while the center remains velvety and tender, making this a sophisticated yet effortless side dish for any occasion.
🥗 Ingredients
Main Ingredients
- 1 large Butternut Squash (peeled, seeded, and cut into 1-inch cubes)
- 2 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Glaze
- 1 tablespoon Honey (or maple syrup for a vegan option)
- 1 teaspoon Harissa Paste (adds a gentle smoky heat)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Fresh Rosemary (finely minced)
For Garnish
- 1/4 cup Feta Cheese (crumbled)
- 2 tablespoons Toasted Pepitas (for crunch)
- 1 tablespoon Fresh Parsley (chopped for a pop of color)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a perfectly hot environment for searing the squash.
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2
Prepare the butternut squash by slicing off the top and bottom, peeling the tough outer skin with a vegetable peeler, and scooping out the seeds.
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3
Dice the squash into uniform 1-inch cubes; uniformity is key to ensuring every piece cooks at the same rate.
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4
In a large mixing bowl, whisk together the olive oil, honey, harissa paste, garlic powder, smoked paprika, salt, pepper, and minced rosemary until well combined.
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5
Add the squash cubes to the bowl and toss thoroughly with a spatula, ensuring every single cube is coated in the spice mixture.
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6
Lightly grease the air fryer basket with a spray of oil or a small amount of olive oil to prevent sticking.
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7
Place the squash in the basket in a single layer. If your air fryer is small, work in batches to avoid overcrowding, which causes steaming rather than roasting.
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8
Air fry at 400°F for 10 minutes, then remove the basket and give it a vigorous shake to flip the cubes.
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9
Continue cooking for another 8-12 minutes. Check at the 18-minute total mark; the squash should be fork-tender with dark, caramelized edges.
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10
While the squash finishes, toast your pepitas in a dry pan over medium heat for 2-3 minutes until they smell nutty and start to pop.
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11
Once the squash is done, carefully transfer the hot cubes to a serving platter.
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12
Immediately sprinkle with the crumbled feta cheese so it softens slightly against the heat of the squash.
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13
Finish the dish by scattering the toasted pepitas, fresh parsley, and lemon zest over the top for a bright, professional finish.
💡 Chef's Tips
For the best texture, ensure the squash cubes are completely dry before tossing with oil; moisture is the enemy of crispiness. If you prefer a sweeter profile, increase the honey to 2 tablespoons and omit the harissa paste. Do not stack the cubes! Airflow is what makes them 'fried,' so leave space between the pieces. If using pre-cut squash from the store, trim any dried-out edges before seasoning to improve the final mouthfeel. Store leftovers in an airtight container for up to 3 days and reheat in the air fryer at 350°F for 4 minutes to restore the crunch.
🍽️ Serving Suggestions
Pair with a crisp Sauvignon Blanc or a dry hard cider to cut through the squash's richness. Serve as a vibrant side dish to roasted chicken or pan-seared pork chops. Mix into a warm quinoa or kale salad for a hearty, vegetarian-friendly lunch. Top with a dollop of Greek yogurt or labneh for extra creaminess and tang. Use as a filling for soft tacos along with black beans and pickled red onions.