The air fryer baked butternut squash with cherry tomatoes and olives is an easy side dish that is quick to prepare, economical, light, and incredibly tasty. It’s hard to wish for more!
Furthermore, it is one of those truly inclusive recipes! Perfect for vegetarians, vegans, lactose intolerants, gluten-free… it couldn’t be better!
Personally, I love preparing baked vegetables and more! That flavorful crust that forms on top is so inviting that even the vegetables I like less become delicious! Just hearing the word “bake” is enough to make me ecstatic!
The Mediterranean-style butternut squash cooked in an air fryer is proof of how a simple, even trivial, side dish can become a very interesting dish.
Just cut a butternut squash into slices, place it in the air fryer basket or on the oven tray, season it with oil, salt, and lots of rosemary, add the cherry tomatoes and bake. In the last 2 minutes, add the olives to flavor everything.
And if you like squash, I recommend also trying the version with potatoes and fennel.
If, however, you don’t love it, don’t despair because this is one of those cases where substituting the main ingredient can give rise to equally tasty variations!
You’ll just need to choose the vegetables you like most and start cooking! If you want some advice, I’ve personally tried Baked Fennel in the Air Fryer, eggplants, and zucchini, each one tastier than the last.
To make this recipe, I used the AIR FRYER FROM FATTO IN CASA DA BENEDETTA, received as a gift directly from her ❣️
Of course, if you wish, you can make this recipe using a traditional oven (400°F static, for about 25-30 minutes).
Before showing you how to prepare the Mediterranean-style baked squash (with step-by-step photos and video), here are some other delicious recipes perfect for those who are always on the go!
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs butternut squash
- 1 tbsp olive oil
- 7 oz cherry tomatoes
- salt
- 1 sprig rosemary
- 1 clove garlic
- 1.4 oz breadcrumbs (gluten-free for intolerants)
- 1.4 oz Taggiasca olives (or green or black ones)
Tools
- Cutting Board
- Knife
- Air Fryer Paper
- Tongs
Steps
Take a butternut squash and slice it from the narrowest side to obtain 10 slices of the thickness you prefer.
Using a paper towel, pat the squash slices dry after rinsing them well under water.
Without removing the skin, arrange the slices on the air fryer basket (or on an oven tray) lined with parchment paper.
Wash the cherry tomatoes, cut them all in half and place them in the fryer. Season with a drizzle of oil, salt, and plenty of rosemary. Finally, sprinkle with breadcrumbs.
Preheat the air fryer, vegetable mode, to 400°F and cook for 20 minutes. About halfway through cooking, flip all the squash slices and adjust the salt on the other side.
In the last two minutes of cooking, add the Taggiasca olives and finish the time available.
Once cooked, place the baked squash on a nice serving dish and enjoy this healthy, genuine, and very tasty side dish!
Here’s the 12-in-1 Air Fryer from Fatto in casa da Benedetta, received as a gift directly from Benedetta herself 🩷😍
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I hope you liked this recipe and feel like trying it! Come back soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
What can I use instead of cherry tomatoes?
You can have fun pairing the squash with the vegetables you prefer. Zucchini, fennel, and potatoes are all great. In this case, I recommend cutting them small (except for zucchini which cooks faster) to achieve optimal cooking.
Can I remove the skin from the butternut squash?
If you prefer, you can, but in this case, the skin of the butternut (as well as the skin of the Delica squash) can be eaten. Being smooth and thin, it allows us to consume it without problems.
