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Maple glazed squash with title reading Caramelized Acorn Squash in the Air Fryer Recipe
Good Fork Daily Editorial Kitchen

Caramelized Acorn Squash in the Air Fryer Recipe

5 from 1 vote
Even acorn squash half-moons roasted until nearly tender before a maple-cinnamon butter glaze is added for the final few minutes.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4 side-dish servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium acorn squash about 1 1/2 pounds
  • 1 tablespoon avocado oil or olive oil
  • 1/2 teaspoon Diamond Crystal kosher salt or 1/4 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon chopped fresh thyme optional

Equipment

  • Air fryer
  • Large sharp chef's knife
  • Stable cutting board
  • Sturdy spoon
  • Silicone-tipped tongs
  • Pastry brush

Method
 

  1. Preheat the air fryer to 390°F if recommended. Wash and thoroughly dry the squash.
  2. Cut beside the stem, halve the squash and remove seeds. Place cut-side down and slice into even 3/4-inch half-moons.
  3. Toss wedges with oil, salt and pepper. Arrange in a mostly single layer.
  4. Air fry at 390°F for 7 minutes. Turn and cook 4 to 6 minutes more, until the thickest flesh is almost tender.
  5. Mix melted butter, maple syrup and cinnamon. Brush a thin layer over both sides of the wedges.
  6. Reduce to 375°F and cook 2 to 4 minutes more, turning if needed, until easily pierced and caramelized at the edges.
  7. Transfer immediately, add thyme if using and serve warm.

Notes

  • Keep half-moons close to 3/4 inch thick for consistent timing.
  • Microwaving the pierced whole squash for 2 minutes can make cutting easier; begin checking air-fryer doneness earlier.
  • Add the maple-butter glaze only after the flesh is almost tender.
  • This recipe was developed through culinary research and editorial review.