Air Fryer Acorn Squash with Brown Sugar & Cinnamon
Description
Tender acorn squash halves brushed with brown sugar cinnamon butter and air fried until caramelized. An easy five-ingredient fall side dish.
Ingredients
- 1 medium acorn squash, about 1½–2 pounds
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
- Trim the stem and cut the acorn squash in half from stem to tip. Scoop out the seeds. If needed, shave a thin slice off the bottom of each half so it sits flat.
- In a small bowl, stir together the melted butter, brown sugar, cinnamon, and salt.
- Brush the mixture over the cut surfaces and inside of each half, and spoon any extra into the centers.
- Place the halves cut side up in the air fryer basket, not touching. Air fry at 375°F for 20–25 minutes.
- Check that a fork slides easily into the thickest part. If not, cook 3–5 minutes longer. Spoon the melted butter from the centers over the top and serve warm.
Equipment
- Pastry Brush
- Perforated parchment liner, optional
Notes
- Timing by size: Larger squash (over 2 pounds) may need up to 30 minutes.
- If the sugar browns too fast: Cook the halves plain for 15 minutes, then add the butter mixture and cook 8–10 minutes more.
- Wedges: Cut into 1-inch wedges, toss with the butter mixture, and air fry at 375°F for [12–15] minutes, flipping halfway.
- Storage: Refrigerate for up to 3–4 days. Reheat at 350°F for 5–8 minutes.
Nutrition
Serving: 1ServingCalories: 117kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 195mgPotassium: 386mgFiber: 2gSugar: 6gVitamin A: 572IUVitamin C: 12mgCalcium: 47mgIron: 1mg