Maple and Butter Acorn Squash
Recipe by Coco Morante from The Ultimate Air Fryer Oven Cookbook

Photography by Katie Newburn

When I was growing up, my mom made acorn squash for us this way every fall, except of course she baked them in a traditional oven, so they took more than twice as long to cook. This sped- up air fryer oven version is just as wonderful. Each squash half acts as a vessel for a rich and sweet combination of butter, maple syrup, and spices. Serve the squash as a vegetable side dish—or even with a scoop of vanilla ice cream in the middle for dessert.
Servings Prep Time
4servings 5minutes
Cook Time
22minutes
Servings Prep Time
4servings 5minutes
Cook Time
22minutes
Ingredients
  • 2 small acorn squashes1 1/2 pounds each
  • 4tbsp unsalted buttermelted and cooled
  • 1/3cup maple syrup
  • 1/2tsp ground cinnamon
  • 1/4tsp ground nutmeg
  • 1/2tsp kosher salt
Instructions
  1. Line the cooking pan with aluminum foil or parchment paper.
  2. Place the squashes on a cutting board and cut them in half from stem to tip. Use a spoon to scoop out and discard the seeds and stringy flesh. Place the scooped-out squash halves cut side up on the cutting board—if they do not sit perfectly level, trim off a small piece on the bottom to make them do so. Transfer the halves to the cooking pan.
  3. Preheat the oven on BAKE at 375°F and set the cooking time for 22 minutes.
  4. Use a pastry brush to brush the butter on the cut edges of the squashes, then pour the remaining butter into the squash cavities. Pour the maple syrup into the squash cavities. Sprinkle in the cinnamon, nutmeg, and salt.
  5. Bake the squashes in the preheated oven.
  6. When the cooking program ends, check the squashes for doneness —you should be able to pierce the flesh easily with a fork. If they are not cooked through, bake for a few more minutes.
  7. Carefully transfer the squashes to serving plates and serve.
Recipe Notes

Nutrition Information: Per serving: 216 calories, 11 grams fat, 30 grams carbohydrates, 2 grams fiber, 1 gram protein.

Vegan (substitute vegan butter for the butter) and gluten-free