Servings: 4
Ingredients
Butternut Squash
- 600 g butternut squash peeled and seeded (about 1 medium squash weighing 900 g to 1,1 kg before preparation)
- 2 tablespoons olive oil
Seasoning
- 1 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 1 pinch pepper
Procédé
Preparation
- Peel the squash, halve it lengthwise, remove the seeds and stringy fibers, then cut the flesh into even 2 cm cubes.600 g butternut squash
- Pat the cubes thoroughly dry with paper towels, then place them in a large bowl.
- Add the olive oil, paprika, thyme, salt, and pepper, then toss until the cubes are evenly coated.2 tablespoons olive oil, 1 teaspoon sweet paprika, 1 teaspoon dried thyme, 0.5 teaspoon salt, 1 pinch pepper
Air Fryer
- Preheat the air fryer to 190 °C for 3 minutes.
- Arrange the cubes in the basket in a single, fairly loose layer.
- Cook at 190 °C for 16 to 20 minutes, shaking the basket after 8 minutes and tossing again around 14 minutes. Start checking for doneness at 16 minutes and continue cooking in 2-minute increments if needed, until several edges are golden brown and the tip of a knife slides through the center with slight resistance.
Serving
- Serve immediately.
Notes
Tips
- Cut the squash into even 2 cm cubes: consistency matters more than exact size, otherwise some pieces will burn while others stay undercooked.
- Dry the cubes thoroughly after cutting: as long as moisture is still evaporating, the surface stays around 100 °C and caramelization cannot begin.
- Preheat for 3 minutes at 190 °C to keep the cubes from “sweating” at the start and steaming in their own moisture.
- Cook in a single, fairly loose layer (ideally a 5–6 L basket for 600 g). If your basket is smaller, cook in two batches rather than overcrowding it.
- Two tosses are enough (8 min and 14 min): opening the fryer too often lowers the temperature and slows browning.
- Doneness cue: golden-brown edges and a knife that slides through with slight resistance. Too tender, and the texture starts heading toward mash.
- Sweet version (honey/maple syrup): add the sweetener only during the last few minutes so it does not burn or stick.
- Storage: up to 2 h at room temperature; 3 days in the refrigerator in an airtight container once cooled; 2 months in the freezer (freeze flat first).
- Reheating: 4–6 min at 180 °C from the fridge, shaking halfway through; 8–10 min at 180 °C from frozen, shaking after 5 min, then checking every 2 min.
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