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Air Fryer Acorn Squash with Maple Butter

Air fryer acorn squash with maple butter cooks cut-side up until fork-tender, then gets brushed with a warm maple, butter, and cinnamon mixture. The air fryer gives the squash tender flesh with lightly browned edges and an easy sweet-savory finish.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 1 acorn squash medium (about 2-pound)
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.125 tsp black pepper
For the maple butter
  • 2 tbsp butter unsalted
  • 1 tbsp maple syrup pure
  • 0.25 tsp cinnamon ground

Equipment

  • 1 5- to 6-quart air fryer

Method
 

Prepare the squash
  1. Preheat a 5- to 6-quart air fryer to 360°F for 3 minutes.
  2. Cut the squash in half lengthwise.
  3. Scoop out the seeds.
  4. Brush the cut sides with olive oil and season with the kosher salt and black pepper.
Make the maple butter
  1. Melt the unsalted butter.
  2. Stir in the pure maple syrup and ground cinnamon.
Air fry the squash
  1. Arrange the squash halves cut-side up in the air fryer basket and cook at 360°F for 25 to 32 minutes, until the flesh is fork-tender.
  2. Brush the maple butter over the warm squash.
  3. Let it rest for 5 minutes before serving.

Notes

For even cooking, cut the squash halves to a similar thickness. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash can become watery. For a dairy-free version, use a plant-based butter.