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One rosemary spiced air fryer butternut squash steak roasted and on a turquoise plate and fork.
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5 from 7 votes

Rosemary Air Fryer Butternut Squash Steaks

Discover the perfect autumn side dish - easy spicy Rosemary Air Fryer Butternut Squash Steaks! No peeling, vegan, gluten free and ready in 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sides
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8 servings
Calories: 137kcal
Author: HWC Magazine

Equipment

  • air fryer We used a Cosori toaster oven style air fryer (32 quart sized)

Ingredients

  • 2 pounds butternut squash unpeeled and sliced into 1 to 1.5 inch (2.5to 3.8 cm) steaks. Remove seeds and pulp.
  • 2 tablespoons olive oil
  • 1.5 teaspoon paprika (We used a smokey paprika)
  • 1 teaspoon garlic salt or to taste - if on a low salt diet, exchange with garlic powder.
  • 2 to 3 sprigs rosemary
    fresh minced or 1 teaspoon of dried rosemary
  • pepper to taste
  • ½ teaspoon cayenne pepper or to taste for desired heat (optional)
US Customary - Metric

Instructions

  • Preheat air fryer to 400 degrees F ( 204 degrees C).
  • To make the butternut squash easier to slice, you can microwave it whole on full power for 2 minutes. The step is optional but it does make it easier.
  • Leave the skin on the butternut squash. Begin slicing at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks. When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds.  Continue cutting the remaining squash into half moon slices.
  • Lightly brush each side of the butternut squash steak with olive oil. Season with paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat on both sides.
  • Spray your air fryer tray with a little oil to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer. Do not overlap. (Depending on the size of your air fryer, you may need to make a second batch.)
  • Air fry for about 25 to 30 minutes or until fork tender, turning the steaks halfway in the cooking process. Start checking for doneness at the 15 to 20 minute mark.
  • Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)

Video

Notes

Recipe Tips
  • Choose a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
  • Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
  • Make sure to season both sides of the squash generously.
  • Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping!
  • The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
  • Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use.
Storage
Roasted squash can be refrigerated in a sealed container for up to 3 days or frozen for us to 3 days. It can be reheated in the microwave, air fryer or oven just until toasty warm. 
If you are prepping for a holiday gathering, you can slice and season butternut squash steaks up to a week in advance and then air fry on the day of your gathering. 
Oven Directions
No air fryer - No problem! 
Preheat your oven to 350 degrees F (175 degrees C) and bake rosemary butternut squash steaks for 40 to 45 minutes or until fork tender. 

Nutrition

Serving: 2slices | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24474IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 2mg