Ingredients
- 1 pound squash (butternut, delicata, or kabocha)
- 1 tablespoon + 1 teaspoon olive oil
- 1 teaspoon kosher salt
- 1 handful fresh sage leaves
- 1 tablespoon maple syrup
- 1/4 cup pomegranate seeds
Instructions
-
Prepare the squash
Cut the squash in half, remove the seeds, and chop into 1-inch pieces.-
If using butternut squash, peel it first.
-
Delicata and kabocha squash can be cooked with the skin on.
-
-
Season the squash
Place the squash pieces in a bowl and toss with 1 tablespoon olive oil and salt until evenly coated. -
Air fry the squash
Transfer the squash to the air fryer basket and cook at 375°F (190°C) for 20 minutes. -
Add the sage
Halfway through cooking, toss the sage leaves with 1 teaspoon olive oil and add them to the air fryer. Continue cooking for the remaining 10 minutes. -
Finish the dish
Transfer the cooked squash and crispy sage to a serving bowl. Drizzle with maple syrup, toss gently, and sprinkle with pomegranate seeds. -
Serve
Serve warm as a seasonal side dish.
Notes
- Try mixing different squash varieties for varied textures and flavors.
- For extra crunch, add toasted pecans or walnuts before serving.
- A squeeze of fresh lemon juice can balance the sweetness of the maple syrup.
- Make sure the squash pieces are similar in size for even cooking.
