Air Fryer Acorn Squash with Brown Butter

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. By Amanda Neal for Food Network Kitchen
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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
a 3.5-quart air fryer
  1. 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.
  2. 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. 
  3. 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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