1.5poundbutternut squashor size that will fit into air fryer
1tablespoonolive oil
sea salt and black pepperto taste
Topping #1
1tablespoonmaple syrup
.25teaspoonground cinnamon
2tablespoonstoasted, chopped pecansoptional
Topping #2
1tablespoonbuttermelted
.25teaspoonground cinnamon
Instructions
Wash the outside of the butternut squash to remove any dirt. Cut butternut squash in half lengthwise with a sharpened knife.
Scoop out the seeds and the stringy pulp with a spoon.
Brush or spray the squash with olive oil and season with sea salt and black pepper (or garlic, pepper, salt blend).
Place the squash cut side down in the air fryer basket. Cook for 20 minutes at 375 degrees F on the Air Fryer setting. (I did not preheat the air fryer)
When the cooking time is up, turn the squash over and cook for an additional 10 minutes cut side up, or until soft and fork-tender. Larger or thicker squash may take longer to cook.
Remove from air fryer and serve sliced or mashed.
Optional Topping
Mix the maple syrup with cinnamon, or melted butter mixed with cinnamon and brown sugar in a small bowl.
Brush over the top with a pastry brush and sprinkled with toasted pecans if desired. Serve immediately.
Notes
All air fryers cook differently, cooking times may vary.
Larger or smaller squash will also affect the final cooking time. Start with less time and continue to cook in small intervals until cooked.
For Whole30 and Paleo: maple syrup, ghee, and pecans are compliant, brown sugar is not.
Nutritional information does not include topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer using the Reheat setting or in the microwave.
To roast in the oven: follow instructions written in the post.