Is the skin of acorn squash edible?

Yes, acorn squash skin is thin, edible, and quite tender when cooked in an air fryer. If you do not care for the texture of the squash skin, eat the squash wedges with a spoon.

Can this acorn squash be made in the oven?

Yes, use a convection bake at 425 degrees and bake the squash until fork tender and browned, about 40 minutes. Finish by brushing the honey mixture over your squash wedges and bake again for 4 to 5 minutes.

How do I properly cut an acorn squash?

Start by carefully removing the stem with a sharp knife. Use a towel to grip one side of the acorn squash as you cut it down the middle from the stem to the bottom. Then, turn the acorn squash so the cut side is down and slice each piece down the middle so you have four wedges total.

Can this recipe be frozen?

You can freeze your acorn squash after it's roasted if it's stored in an air-tight container. Once it is thawed, reheat it until it is piping hot for the best texture.

Can air fryer acorn squash be made ahead?

You can make the acorn squash ahead and reheat it in the microwave for 45 seconds on high per wedge of squash. To reheat in the oven, place it in a square oven-proof baking dish, cover it with foil and bake at 350 degrees until steaming hot, about 22 minutes.

Air Fryer Acorn Squash

Description

This simple acorn squash side dish is so easy to make thanks to the convenience of an air fryer! Simply cut the squash, brush with oil and air-fry it until it is golden and tender. A simple honey glaze with cinnamon finishes the dish and adds tasty sweet and spicy seasoning.

Ingredients

1 acorn squash

1 teaspoon extra-virgin olive oil

1/2 teaspoon coarse kosher salt plus a pinch, divided

Freshly ground pepper to taste

2 teaspoons honey

1/2 teaspoon apple cider vinegar

Pinch cinnamon

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Instructions

Carefully remove stem from acorn squash with the tip of a sharp knife. Cut squash in half lengthwise through the stem and blossom end. Scoop out seeds and pulp. Cut each side into two pieces (for four total wedges.)
Brush olive oil all over the squash wedges and sprinkle with ½ teaspoon salt and pepper to taste.
If your air fryer requires preheating do so now. Set to 425 degrees Air Fry. When it comes to temperature, add the squash wedges to the fry basket and let cook, shaking (or turning with tongs) once or twice until the squash is fork tender, 20 to 25 minutes.
Stir honey, vinegar and cinnamon and a pinch of salt in a small dish.
Remove the fry basket from the air fryer and using tongs turn the acorn squash so that it is flesh side up. Brush the honey mixture over the squash. Return to the air fryer and air fry 90 seconds. Serve hot.

Notes

Ingredient Note:

You can use buttercup squash interchangeably instead of acorn squash.

Variations:

Omit the honey syrup altogether for a more basic version of the recipe
Use melted butter instead of oil
Sweeten with brown sugar or maple syrup
Add fresh thyme to the honey mixture
Use Pumpkin pie spice instead of cinnamon
Omit honey glaze and season with garlic, parsley and parmesan

Make Ahead:

Can be reheated in the microwave for 45 seconds on high per wedge of squash. To reheat in the oven, place in a square oven-proof baking dish, cover with foil and bake at 350 degrees until steaming hot, about 22 minutes.

Prep Time: 5 mins
Active Time: 5 mins
Cook Time: 20 mins
Category: Side Dishes
Method: Air Fryer
Cuisine: Vegetables

Nutrition

Serving Size: 4 servings
Calories: 109
Sugar: 3 g
Fat: 1 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 2 g