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This air fryer delicata squash is tender and buttery with crisp parmesan edges and a little honey sweetness. It’s an easy fall side dish with plenty of sweet-savory flavor, and the seasonings come together right in one bowl.
There’s no peeling, preheating, or flipping needed. I love how a few simple ingredients make the squash taste almost like candy, with salty, cheesy bites that keep me coming back for more. It’s just as welcome at a weeknight dinner as it is on our holiday table.
Key Ingredient Notes
- Delicata squash: Look for creamy yellow skin with green stripes and a squash that feels firm and heavy for its size. Some orange coloring is fine. Avoid soft spots, wrinkled skin, or squash that feels unusually light.
- Parmesan cheese: Grated parmesan gives the squash its salty flavor and crisp, cheesy coating. Use grated cheese rather than large shavings so it coats the pieces more evenly.
- Honey: A little goes a long way. I use slightly less than a tablespoon for the squash, plus a light drizzle to finish.
- Unsalted butter: Adds buttery flavor and helps the parmesan stick. Unsalted butter lets you control the seasoning since the cheese already adds salt.
How to make air fryer delicata squash
Step 1: Prep the squash
Scrub the squash clean, pat dry, and trim off both ends. Halve lengthwise, scoop out the seeds, and slice into ¾-inch (2 cm) half-moons. Keep the pieces evenly sized so they cook at the same rate.
Keep the slices evenly thick so they cook at the same rate. Thin pieces can brown too quickly while thicker ones stay firm inside.
Step 2: Season in one bowl
Toss the squash with melted butter, salt, pepper, and garlic granules. Add most of the parmesan, saving some for serving, and gently press it onto the pieces so it sticks. Finish with a light drizzle of honey.
Step 3: Air fry and finish
- Arrange: Line the basket with an air fryer liner and lightly spray with oil. Stand the slices skin-side down, spaced apart. This keeps the cheese from sticking to the liner and lets hot air crisp both sides.
- Air fry: Cook at 380°F (193°C) for 8 minutes per batch, until tender with golden parmesan edges. No preheating, flipping, or shaking needed.
- Finish: Open the basket and wait about 15 seconds before gently lifting out the squash. Top with the reserved parmesan, a little honey, and salt to taste. Serve warm.
What to serve with air fryer delicata squash.
Serve this squash with herb roasted spatchcock chicken for a cozy fall dinner—the air fryer leaves your oven free for the chicken. The squash’s sweetness also pairs nicely with the savory flavor of broiled cod with miso. For a soup night, add a plate alongside chicken kale soup and enjoy those buttery, cheesy bites between spoonfuls.
Air fryer delicata squash recipe
Ingredients
- 26 oz. delicata squash (2 medium, heavy in weight, not overly ripe and not too hard.)
- 2.5 tbsp unsalted butter
- ½ tsp coarse sea salt
- ⅛ tsp ground black pepper
- ¼ tsp garlic granules
- 3 oz grated parmesan cheese divided
- Light drizzle Honey plus more for garnish
- Avocado oil spray or any neutral-flavored oil
- Small handful cilantro or parsley, garnish, optional
Instructions
- Prep the squash: Scrub the delicata squash clean, pat dry, and trim off both ends. Halve lengthwise, scoop out the seeds, and cut into ¾-inch (2 cm) half-moons. Place in a large mixing bowl.
- Season: Melt the butter and pour it over the squash. Add salt, pepper, and garlic granules, then toss to coat. Add 2½ oz (70 g) parmesan, reserving the rest for garnish. Toss, then gently press the cheese onto the squash so it sticks. Lightly drizzle with honey—I use a little less than 1 tbsp.
- Arrange: No preheating needed. Line the basket with an air fryer liner and lightly spray with oil. Stand the squash slices skin-side down in a single layer with space between pieces. Cook in batches if needed.
- Air fry: Cook at 380°F (193°C) for 8 minutes, until the squash is tender and the cheese is golden. No flipping needed. Open the basket and wait about 15 seconds before gently lifting out the squash. Repeat with the remaining squash if needed.
- Finish and serve: While warm, top with the remaining parmesan, a little more honey, and a touch of salt to taste. Garnish with cilantro or parsley, if using.
Notes
- Cooking time is 8 minutes per batch; allow extra time if cooking in batches.
- Selecting delicata squash: Pick ones that feel heavy for their size with firm skin. Avoid squash that feels soft, wrinkled, or unusually light.
- Parmesan tip: Press the cheese onto the squash so it sticks and crisps instead of falling off.
- Storage & Reheat: Store cooked squash in an airtight container in the refrigerator for 4–5 days. Reheat at 360°F (182°C) for 3-4 minutes to bring back the crispy texture.
- Freezing: Let the squash cool to room temperature, then flash-freeze to maintain shape before transferring to freezer-safe bags. Freeze for up to 1–2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs
No! Delicata squash has thin, edible skin that softens during cooking. Just scrub it clean before slicing.
Too much moisture or a crowded basket can cause the squash to steam. Pat it dry before seasoning, then leave space between the slices. Cook in batches if needed so the edges have room to crisp.
Yes, you can leave it out and keep the butter, garlic, and honey. The squash will still have a buttery, sweet-savory flavor, but you’ll miss the crisp, salty cheese coating that makes this version so good.
More fall squash recipes to try
- Roasted delicata squash: An oven-roasted version with tangy lemon-garlic sauce and peppery arugula.
- Kabocha squash soup: A creamy, warming soup with turmeric and ginger.
- Roasted red kuri squash: Tender roasted squash with a savory miso butter glaze.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
This is a delicious recipe! I’ve never tried delicata squash before but saw some on sale at my local grocery store and thought about this recipe. It was so delicious and easy! This will be in my regular rotation as long as delicata squash is in supply!!
So glad you give them a try!