Crispy Butternut Squash in Air Fryer – Perfect Quick Side Dish
Spiced butternut squash cubes cooked in an air fryer until tender and lightly golden, a quick and delicious side dish.
Steps
- 1
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds with a spoon.
- 2
Cut the flesh into uniform cubes about 2 cm (3/4 inch) for even cooking.
- 3
In a large bowl, toss the cubes with olive oil, salt, paprika, black pepper, herbes de Provence, and garlic (if using).
- 4
Preheat the air fryer to 200°C (400°F) for 3 minutes.
- 5
Place the squash cubes in a single layer in the air fryer basket.
- 6
Cook at 200°C (400°F) for 15–20 minutes, shaking the basket halfway through.
- 7
Check with a fork: the cubes should be tender and lightly golden.
Shopping list
1 medium butternut squash (~800g), 2 tbsp olive oil, 1 tsp salt, 1 tsp paprika, 1/2 tsp black pepper, 1 tsp herbs de Provence, 2 garlic cloves (optional)
Recipe story
Butternut squash, native to Mexico and Central America, was cultivated by the Aztecs thousands of years ago and considered a gift from the gods. In traditional Mexican cuisine, squash was often boiled or baked with honey and spices. This modern air fryer recipe preserves the essence of this versatile ingredient, offering a crispy texture and reduced cooking time.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
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