Easy Savory Air Fryer Acorn Squash

If you're craving a side dish that feels like fall in every single bite, air fryer acorn squash is where it's at.

Jump to:

• Ingredients
• Do you need to peel an acorn squash before air frying?
• Is the skin really edible?
• How do you cut an acorn squash safely?
• How to serve it
• Step by step
• Tips
• Storing and reheating
• Recipe

The air fryer works its magic in minutes. Crispy edges, fork tender centers, a little caramelization that makes you feel like you've been roasting for an hour, except you didn't. Honestly, that's why I love my air fryer so much. Quick, easy, and no babysitting the oven.

Acorn squash is one of those vegetables that just goes with the flow. You can pair it with something cozy like my creamy broccolini soup, or keep it super simple and serve it right next to air fryer broccolini. It's also fun to switch up the seasonings depending on what you're feeling that day. Sweet, savory, spicy, it all works! However you do it, this is one of those sides that sneaks into your regular rotation without you even realizing it.

So let's make some squash together, yeah?

Ingredients

Do you need to peel an acorn squash before air frying?

Nope!  Leaving the skin on helps the squash keep its shape, and it softens up while cooking.

Is the skin really edible?

Yep! It might feel tough at first, but I promise, once roasted, it gets really tender. 

How do you cut an acorn squash safely?

Cutting can be tricky. My go-to trick? Pop the squash in the microwave for 1-2 minutes to soften it, then grab a sharp chef's knife to cut down the middle. Also, those natural grooves on the squash? Use them like road maps for your knife when cutting down the middle.

How to serve it

I usually eat mine as a simple side with dinner, but you can toss it into salads, throw it in a grain bowl, tuck it into tacos, or even mash it up into a creamy, cozy side dish. It's one of those "do anything" veggies.

Step by step

1. Pierce the outside of the acorn squash with a sharp knife or fork in a few places, then microwave for 1.5-2 minutes. Then, using a very sharp chef's knife, cut the squash in half long ways.
2. Scoop the seeds and center out with a spoon.
3. Lay the squash cut side down and cut into half inch to one inch slices.
4. Add the slices to a large mixing bowl. Then drizzle the oil, add the seasonings, and mix together using your hands or tongs.
5. Add the squash in a single layer to the basket of your air fryer and cook at 400 degrees for 10-15 minutes, flipping halfway through cooking. You may have to do this in batches.

Storing and reheating

Storing:

Let the squash cool completely before putting it in an airtight container in the fridge. They will stay good for 3-4 days. Want to freeze it? Lay the slices flat on a baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for 2-3 months.

Reheating:

Microwave: Quick, yes, but you'll lose the crispy edges. Heat in 30-60 second bursts.

Air fryer: 3-5 minutes at 350°F until warm and crisp again.

Oven: About 10 minutes at 350°F.

Recipe