Peel the squash, halve it, scoop out the seeds, and cut the flesh into cubes about 0.75in across. Try to keep the pieces close to the same size so they finish cooking at the same time.

Toss the cubes in a bowl with the olive oil, salt, pepper, garlic powder, and smoked paprika until every piece is coated. If you're using the maple syrup, hold it back for now.

Preheat the air fryer to 380°F for about 3 minutes. Load the squash into the basket in a single layer, avoiding a deep pile. Work in two batches if your basket is small; crowded squash steams instead of caramelizing.

Air fryer: 380°F, 18 minutes, shaking the basket every 6 minutes.

After the first 6 minutes, pull the basket out and give it a good shake to redistribute the cubes. Repeat at the 12-minute mark. The squash is done when it's fork-tender in the center and browned and slightly crisped at the edges. If your pieces are on the larger side, add another 2 to 3 minutes.

If you're adding maple syrup, drizzle it over the squash during the last 2 minutes of cooking and toss to coat, so it caramelizes without burning.

Taste a piece for seasoning, adjust salt if needed, and serve warm.

Tips

  • Cut the cubes as evenly as you can. Uneven pieces mean some are mushy while others are still firm.
  • Don't skip the shake. Butternut squash has flat sides that will stick to the basket and steam rather than brown if left undisturbed.
  • A light coat of oil is enough. Too much oil pools in the basket and can make the squash greasy instead of caramelized.
  • Air fryer models vary quite a bit in strength, so check at the 14-minute mark the first time you make this and adjust your timing for next time.

FAQ

Do I need to peel the squash? Yes, for this recipe. Butternut squash skin is edible but tough and doesn't soften much in the short air fryer time, so peeling gives a better texture.

Can I use frozen pre-cubed squash? You can, but skip thawing it first and add a few extra minutes to the cook time since frozen cubes release more moisture as they cook.

Why is my squash mushy instead of caramelized? Usually it's overcrowding. If the basket is too full, the squash steams in its own moisture instead of browning. Cook in batches if needed.

Can I make this ahead? It's best fresh from the air fryer, but leftovers reheat well in the air fryer at 380°F for 3 to 4 minutes to re-crisp the edges.

What other seasonings work well? Cinnamon and a pinch of nutmeg turn this into a sweeter side, while cumin and chili powder give it a savory, smoky edge.