Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Air Fryer Acorn Squash with Brown Butter
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 32 mg
- Sodium
- 484 mg
The secret to getting crispy, caramelized acorn squash with very little added oil? Your trusty air fryer! We topped the whole dish with a sprinkle of Parmesan and a drizzle of brown butter, for a comforting and easy fall side dish.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 295
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 6 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 32 mg
- Sodium
- 484 mg
Ingredients
Directions
Special equipment:
a 3.5-quart air fryer- Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.
- Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
- Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.
