This air fryer acorn squash recipe delivers the perfect balance of savory and sweet in just 30 minutes. Golden-brown squash halves emerge tender and caramelized, making an irresistible side dish that’s both healthy and comforting.
With only 235 calories per serving and packed with vitamins A and C, this naturally gluten-free recipe proves that nutritious cooking can be both simple and delicious. Whether you’re new to acorn squash or a seasoned pro, this foolproof method will become your go-to fall favorite.
Ingredients
- Acorn Squash: 1 medium, fresh and firm to touch
- Butter: 2 tablespoons, melted (regular or dairy-free option)
- Brown Sugar: 2 tablespoons, adds perfect sweetness
- Cinnamon: 1/2 teaspoon, adds warm flavor
Instructions
- Prep the Squash: Clean exterior thoroughly and slice in half with a sharp knife for clean cuts
- Clean Interior: Remove all seeds using a spoon, creating a nice hollow center
- Basket Placement: Position squash halves in air fryer basket (may need to cook one at a time)
- Season Mix: Combine brown sugar, cinnamon, and melted butter in a small bowl until well mixed
- Fill and Season: Divide sweet mixture evenly between squash halves
- Air Fry: Cook at 400°F (204°C) for 20-25 minutes until tender and caramelized
Cooking Tips
Getting the perfect cut on your acorn squash is super easy! Place your squash on a stable surface and rock it gently – if it wobbles, cut a tiny slice off the bottom to create a flat base. This makes it much safer to slice in half from stem to tip. When scooping out the seeds, a grapefruit spoon works like magic, but any regular spoon will do just fine!
Easy Variations
Want to switch things up? Try these tasty twists: Replace brown sugar with maple syrup for a natural sweetness, or go savory by skipping the sugar and using herbs like sage and thyme with the butter instead. For a nutty crunch, sprinkle some chopped pecans or walnuts on top during the last 5 minutes of cooking. And if you’re keeping things dairy-free, coconut oil makes a wonderful butter substitute!
Serving Ideas
This sweet and tender acorn squash makes the coziest side dish! Each half creates a natural bowl that’s perfect for serving. I love this alongside roasted chicken or pork chops for dinner. For a pretty presentation, sprinkle some extra cinnamon on top and add a small pat of butter right before serving. The brown sugar creates a lovely glaze that pools in the bottom – so good!
Storage Tips
Got leftovers? Let your squash cool down completely, then pop it in an airtight container. It’ll stay yummy in the fridge for up to 4 days. To warm it up, just put it back in the air fryer for 3-4 minutes at 350°F, or use your microwave for about 1 minute. The butter-sugar mixture might separate a bit when reheating, but a quick stir will bring it right back together!
Air Fryer Acorn Squash
Equipment
- Air Fryer
- Sharp Knife
- Small Bowl
Ingredients
- 1 whole acorn squash
- 2 tablespoons butter dairy or dairy-free (melted)
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Wash the acorn squash to remove any dirt. With a sharp knife, cut the acorn squash in half. Use a spoon to remove the seeds from the squash.
- Place the squash halves into the air fryer basket. (Please note that you may only be able to fit one in at a time with some air fryers.)
- In a small bowl add the brown sugar, cinnamon and melted butter. Stir to combine, then spilt the mixture into the acorn squash halves.
- Air Fry the squash halves for 20-25 minutes at 400F/204C.
