Ingredients:

  • 1 medium Butternut Squash (about 1 kg), peeled, seeded, and diced into 1-inch cubes
  • 2 Tablespoons Neutral Cooking Oil (like avocado or light olive oil)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1 Tablespoon Pure Maple Syrup (Grade A Dark)
  • 1 teaspoon Fresh Thyme Leaves, stripped from the stem
  • 1 Tablespoon Fresh Parsley, finely chopped (optional garnish)

Instructions:

  1. Prep the Squash: Carefully peel the butternut squash, halve it lengthwise, scoop out the seeds, and dice the flesh into uniform 1-inch (2.5 cm) cubes. Pat dry with a paper towel if necessary.
  2. Coat the Squash (Initial Layer): Place the diced squash in a large mixing bowl. Drizzle with the 2 Tbsp of neutral cooking oil, the salt, and the pepper. Toss thoroughly until every cube is lightly coated. Do not add the maple syrup or thyme yet.
  3. Preheat: Preheat the air fryer to 400°F (200°C) for 3–5 minutes, if your model requires preheating.
  4. Load the Basket: Transfer the seasoned squash to the air fryer basket. Work in batches if necessary; do not allow the cubes to overlap significantly, as they need direct contact with the hot air to crisp.
  5. First Cook Phase: Air fry the squash at 400°F (200°C) for 8 minutes.
  6. Shake and Sweeten: Open the air fryer and shake the basket vigorously to redistribute the squash. Drizzle the maple syrup and sprinkle the fresh thyme leaves over the partially cooked squash. Toss everything together right in the basket.
  7. Second Cook Phase: Return the basket to the air fryer. Continue cooking at 400°F (200°C) for another 10 to 12 minutes, or until the squash is deeply golden brown, fork-tender, and slightly caramelized around the edges.
  8. Serve: Transfer the squash to a serving dish. Taste and adjust seasoning as needed, then garnish with chopped parsley before serving.