Air Fryer Acorn Squash Slices Recipes

AIR-FRYER ACORN SQUASH SLICES

Air-Fryer Acorn Squash Slices image

This air-fryer acorn squash recipe was adapted from the one my passed down from my grandma, who always served it at Thanksgiving. I make it in my air fryer whenever I'm feeling nostalgic. —Rita Addicks, Weimar, Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 3

Ingredients

2 medium acorn squash
2/3 cup packed brown sugar
1/2 cup butter, softened

Steps:

Preheat air fryer to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. In batches, arrange squash in a single layer on greased tray in air-fryer basket. Cook until just tender, 5 minutes per side. , Combine sugar and butter; spread over squash. Cook 3 minutes longer.

Nutrition Facts : Calories 320 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 135mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 3g fiber), Protein 2g protein.

AIR FRYER ACORN SQUASH WITH BROWN BUTTER

Air Fryer Acorn Squash with Brown Butter image

The secret to getting crispy, caramelized acorn squash with very little added oil? Your trusty air fryer! We topped the whole dish with a sprinkle of Parmesan and a drizzle of brown butter, for a comforting and easy fall side dish.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons unsalted butter
1/4 cup fresh sage leaves
1/4 cup roughly chopped pecans
1 tablespoon finely grated Parmesan

Steps:

Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.
Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.

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