Butternut squash sticks in the air fryer, the light and tasty side dish, light and gluten-free, perfect to bring to the table as a quick autumn recipe and enjoyed by everyone! Today we make the butternut squash sticks in the air fryer, a butternut squash recipe that is healthy and tasty, vegan and vegetarian, perfect for the whole family and ideal if you have guests following a diet free of animal-derived ingredients, like the recipe for Sweet and Sour Squash in the Air Fryer. Making these squash sticks without breadcrumbs is very simple and, if you prefer, you can also bake them in the oven. To season them you can use just pepper or rosemary, or — and I recommend this because it is the secret ingredient that makes the difference, — use a good roasting seasoning. Already containing salt and a mix of spices, it will give your air-fried squash a rich and distinctive flavor! Please, for a truly satisfying result use a sufficiently sweet squash, and the rest — let’s get into the kitchen and prepare this tasty side dish in just a few minutes! But first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here) and here you will also find how to make Potatoes and Squash in the Air Fryer.
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- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients to make air fryer squash
- 14 oz butternut squash (butternut, violina, chestnut, delica… (about 0.88 lb / ~3 cups diced))
- to taste roasting seasoning (with salt)
- to taste extra virgin olive oil
Tools
- Air fryers
Preparation of the light air-fried squash
For this recipe I usually use butternut squash, which keeps a firm, substantial texture after cooking; alternatively use the delica, violina or chestnut varieties.
To make the squash sticks in the air fryer, I used the upper part of the butternut squash (thicker), naturally sweet and with a firm texture. Once peeled, I sliced it into sticks about 3/8 inch wide.
I gathered the sticks in a bowl, seasoning them with roasting spices and a drizzle of oil. After mixing well, I arranged the sticks on the air fryer rack and placed them in the basket. I cooked them for 10 minutes at 428°F, shaking the basket to turn the sticks after the first 5 minutes.
I chose 10 minutes of cooking time, but if you prefer you can extend it by another one or two minutes. Once cooked they were served still firm and crispy (after a while they tend to soften, but remain tasty and delicious).
Storage notes and tips
Store cooked sticks in the refrigerator for up to 2 days, well sealed in an airtight container, and reheat them in the air fryer before eating.
For convection oven cooking, arrange the sticks on a baking sheet lined with parchment paper and bake for 20 minutes at 392°F, turning halfway through.
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