Squash Recipes Air Fryer

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cinnamon
• 1 tablespoon maple syrup (optional)
• 2 medium zucchinis, cut into fries (about 4 cups)
• 1/2 cup breadcrumbs (or almond flour for gluten-free)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 2 eggs (or 2 tablespoons of flaxseed meal mixed with 5 tablespoons water for vegan)
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 2 acorn squashes, halved and seeds removed
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed and drained
• 1/2 cup corn (frozen or fresh)
• 1 teaspoon chili powder
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 cups cooked butternut squash (steamed or boiled)
• 2 tablespoons butter (or vegan butter)
• 1/4 cup milk (dairy or plant-based)
• 1 teaspoon garlic powder

Instructions

1. Preheat your air fryer to 400°F (200°C). In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, cinnamon, and optional maple syrup until well coated. Arrange the squash cubes in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking the basket halfway through, until the squash is tender and golden brown.
2. Preheat your air fryer to 400°F (200°C). In a shallow bowl, whisk the eggs (or flaxseed mix) and set aside. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Dip each zucchini fry into the egg, then coat thoroughly with the breadcrumb mixture. Place the coated zucchini fries in a single layer in the air fryer basket. Air fry for 10-12 minutes, turning halfway, until crispy and golden.
3. Preheat your air fryer to 350°F (175°C). Brush the cut sides of the acorn squashes with olive oil and season with salt and pepper. Place the squash halves in the air fryer basket, cut side down, and air fry for 15 minutes. In a bowl, mix cooked quinoa, black beans, corn, chili powder, and a pinch of salt and pepper. Flip the squashes over, fill with the quinoa mixture, and air fry for an additional 10-15 minutes.
4. Preheat your air fryer to 375°F (190°C). In a large bowl, toss sliced yellow squash, zucchini, and bell pepper with olive oil, oregano, salt, and pepper. Spread the vegetables in a single layer in the air fryer basket. Air fry for 10-12 minutes, shaking the basket halfway through, until the vegetables are tender and slightly charred.
5. In a pot, steam or boil butternut squash until soft, about 15-20 minutes. Drain excess water and place squash in a mixing bowl. Add butter, milk, garlic powder, salt, and pepper. Using a potato masher or fork, mash until smooth and creamy.