Air fryer breaded butternut squash is your new favorite easy snack or side dish. You take pieces of butternut squash, coat them in a mix of breadcrumbs, spices, and Parmesan, and then toss them in the air fryer. They come out all crispy and golden on the outside, but soft and sweet on the inside. It’s like the perfect mix of healthy and delicious, and you don’t even need a ton of oil. Dip them in ranch, honey mustard, or whatever sauce you’re into, and it’s game over. So good!
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Coated in panko breadcrumbs and cooked to perfection in the air fryer, this crispy butternut squash is irresistibly golden and crunchy on the outside, with a tender, flavorful center. I got the idea to make these breaded butternut squash after trying my original Air fryer Butternut Squash fries recipe (which wasn’t breaded). They turned out so delicious and addictive that even my kids couldn’t get enough!
Why You’ll Love Air Fryer Breaded Butternut Squash
- Healthy Alternative: It’s air-fried, so you get all the crunch without the guilt.
- Quick & Easy: From prep to plate in under 20 minutes.
- Customizable: Switch up the spices, breadcrumbs, or dipping sauces to make it your own.
- Kid-Approved: Even picky eaters will dig these crispy bites.
Ingredients
- 1 small butternut squash (peeled, seeds removed and cut into 1-inch cubes or fries—your call)
- ½ cup breadcrumbs (I use Panko. It is the MVP for max crunch)
- ¼ cup grated Parmesan cheese (optional but totally worth it)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (for a little kick)
- ½ teaspoon cinnamon powder
- ½ teaspoon ginger powder
- Salt and pepper to taste (don’t skip this)
- 1 egg (for that sticky coating)
- Cooking spray
Instruction
- Prep the Squash. First, peel that butternut squash. Cut it into cubes or fries, whatever shape makes you happy. Or get pre-cut pieces.
- Set Up Your Coating Station. Grab two bowls. In one, crack the egg and beat it up like it owes you money. In the second bowl, mix breadcrumbs, Parmesan, garlic powder, paprika, cinnamon, ginger powder, salt, and pepper. This is your crispy magic dust.
- Coat the Squash. Dip each squash piece in the egg, making sure it’s all covered. Then, roll it in the breadcrumb mix like. Press the crumbs on there so they stick.
- Preheat the Air Fryer. Set your air fryer to 375°F and let it preheat for a couple of minutes. You want it nice and hot.
- Cook Time. Place the breaded squash in a single layer in the air fryer basket. Don’t stack them—they need their space to get crispy. Spray them lightly with cooking spray (this is the secret to that golden crunch). Cook for 10–13 minutes, flipping halfway through, until they’re crispy and beautiful.
- Serve It Up. Once they’re done, let them cool for a minute (if you can wait). Serve with your favorite dipping sauce—Ranch, Homemade Spicy Mayo, honey mustard, Copycat Chick-Fil-a sauce, you name it.
FAQs and Variations
What type of breadcrumbs should I use? Panko breadcrumbs are the best for a super crispy texture, but regular breadcrumbs work too. You can also use gluten-free breadcrumbs if needed.
Can I skip the egg? If you’re looking for an egg-free option, you can use a mixture of flour and water, milk, or a plant-based milk as a binding agent.
How do I make this recipe vegan? To make it vegan, replace the egg with plant-based milk or a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and skip the Parmesan cheese or use a vegan alternative.
Can I make these ahead of time? It’s best to enjoy them fresh for maximum crispiness. However, you can prepare and coat the squash pieces in advance, then air fry them just before serving.
How do I store leftovers? Store leftover breaded butternut squash in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F for 3–5 minutes to restore crispiness.
Can I freeze breaded butternut squash? Yes! Bread the squash and freeze it uncooked on a tray until solid, then transfer to a freezer bag. When ready to cook, air fry directly from frozen at 375°F, adding a few extra minutes to the cooking time.
More Air Fryer Squash Recipes
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Crispy Breaded Butternut Squash in Air Fryer
Ingredients
- 1 Butternut squash Small or medium squash, peeled, seeds removed and cut into 1-inch cubes or fries—your call
- 1/2 cup Breadcrumbs I used Panko Breadcrumbs
- 1/4 cup grated Parmesan cheese optional but totally worth it
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon powder
- Salt and pepper to taste
- Cooking spray. I used Ghee oil spray butter taste.
Instructions
- Prep the Butternut Squash. Peel the butternut squash, remove the seeds, and cut it into cubes or fries—whichever shape you prefer. Pro tip: Keep the pieces uniform in size to ensure even cooking.
- Set Up Your Coating Station. In one bowl, beat the egg until smooth. In another bowl, combine breadcrumbs, Parmesan cheese, garlic powder, paprika, cinnamon, ginger powder, salt, and pepper.Coat the Squash. Dip each squash piece into the egg, ensuring it’s well-coated. Then roll it in the breadcrumb mixture, pressing gently so the crumbs stick.
- Preheat the Air Fryer. Preheat your air fryer to 375°F (190°C) for a few minutes.Cook the Squash. Place the breaded squash pieces in the air fryer basket in a single layer. Lightly spray them with cooking oil for extra crispiness. Air fry for 12–15 minutes, flipping halfway through, until golden brown and crunchy.Serve and Enjoy. Once cooked, let the squash cool slightly and serve with your favorite dipping sauce, like ranch, spicy mayo, or honey mustard.
Notes
- Don’t Skip the Spray: A little oil spray ensures that crispy, golden crust.
- Flip for Even Cooking: Turn the pieces halfway through for that perfect crunch.
- Add Your Twist: Want it spicy? Add chili powder or cayenne to the breadcrumbs. Prefer sweet? Try a sprinkle of cinnamon and brown sugar.
These are very good! I added the fine ground spices to the flour and replaced the cinnamon with garlic powder. Cooking time was longer for us, our slices were 3/8″ thick. Turned out golden and crispy with Panko crumbs. Thanks, we’ll use this recipe again–maybe tomorrow night!
The directions say to air fry for 5 minutes turn and 5 more they were still very hard. No way are they done in that amount of time. I put them in for a total of 15 minutes and they were still quite firm. They were crispy and I would add a little more of the spices.
Irwin’s a your recipe for airfryer butternut squash was simply the best
Thank you so much, Noe! I’m thrilled to hear you enjoyed the air fryer butternut squash recipe. It’s one of my favorites too—so simple yet packed with flavor! If you try any variations or add your own twist, I’d love to hear about it. Happy cooking!