Air Fryer Acorn Squash Slices
Air fryer acorn squash slices are a savory fall side with tender orange flesh and lightly browned edges. Half-inch crescents cook more evenly than thick wedges, and a simple paprika-garlic seasoning keeps the squash flavor in focus.
Equipment
- 1 Air fryer, sturdy knife and cutting board
Ingredients
- 1 medium acorn squash about 1 1/2 lb / 680 g
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp fine salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley optional
Instructions
- Wash and dry the squash. On a stable cutting board, halve it from stem to tip, avoiding the hard stem. Scoop out the seeds, then cut each half into 1/2-inch crescent slices. Keep the dark green skin on.
- Toss the slices with oil, garlic powder, paprika, salt and pepper until lightly coated. Preheat the air fryer to 400°F (200°C), if the manufacturer recommends preheating.
- Arrange the crescents in one layer with small gaps. Cook 12–16 minutes, turning after 7 minutes, until a fork enters the orange flesh easily and the edges are browned. Work in batches rather than piling slices on top of one another.
- Transfer to a platter and add parsley if using. Check the skin before eating; cooked skin is edible, but you can leave it behind if you prefer. The stated cook time is per single-layer batch.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.