Air fryer delicata squash recipe

5 from 1 vote

Air fryer delicata squash with buttery flavor, crisp parmesan edges, and a drizzle of honey. An easy fall side with no peeling or preheating needed.

Prep Time10

Cook Time8

Total Time18

Course: Appetizer, Side Dish

Cuisine: American

Keyword: Air fryer delicata squash, delicata squash air fryer

Servings: servings

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

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.

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.