Courge butternut à l’air fryer (et méthode au four)

Ingrédients

• 5 cups butternut squash (peeled and chopped into 1-inch cubes)
• 1 Tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Préparation

1. 1

   You can watch the video in the post for visual instructions.First, peel and cube the butternut squash into 1-inch cubes. To do so, chop off the top and bottom of the squash using a sharp chef’s knife, then use a vegetable peeler to peel it. With it standing upright, cut it in half lengthwise, scoop out the seeds with a spoon, chop it into 1-inch half-moon slices, then dice them.

2. 2

   Toss the cubes with the oil and seasonings in a bowl to evenly coat them.

3. 3

   Transfer the seasoned squash to the air fryer basket (check the recipe notes for a oven-roasted method!) in a single layer with space in between.While you can technically cook it overlapping, the pieces won’t caramelize/crisp as much.

4. 4

   Air fry the butternut squash for about 18 minutes at 380 °F/193 °C, shaking the basket every few minutes until golden and fork-tender.

5. 5

   Finally, taste and optionally season the air-fried squash with additional salt and black pepper, to taste, then enjoy!