This butternut squash is roasted in the air fryer and finished with a drizzle of sage‑infused brown butter and crisp fried sage. It’s a fast, simple method that yields tender, caramelized squash with a savory-sweet brown butter and the crunchy, herbaceous bite of crispy sage. The browned butter brings nutty, caramel notes that complement the squash’s natural sweetness, while the fried sage adds aroma and texture.
Why this recipe works
Browned butter develops a warm, caramel aroma and a rich, nutty flavor that pairs exceptionally well with butternut squash. Frying sage leaves in the butter crisps them up, concentrating their flavor and creating a texture contrast that’s almost bacon‑like. Butternut squash itself is naturally sweet with a subtle nuttiness, so the combination of sweet squash, savory brown butter, and crispy sage creates a balanced, flavorful side dish with wonderful aroma and texture.
How to make butternut squash in the air fryer
Step 1: prepare the butternut squash
Slice the butternut squash in half lengthwise. Use a large spoon to remove and discard the seeds from each half.
Step 2: air fry the butternut squash
Lightly drizzle olive oil over the cut sides of each squash half and season with salt and pepper. Place the halves cut side up in the air fryer basket. Set the air fryer to 370°F and cook for 30–40 minutes, until a fork slides into the flesh easily.
Step 3: melt the butter
While the squash cooks, melt the butter in a medium saucepan over medium‑low heat. Keep the heat moderate so the butter doesn’t burn. When the butter has melted, add the sage leaves and press them down with a fork if needed so they’re submerged.
Step 4: brown the butter
Watch the butter as it foams; let it foam for about 3–4 minutes until the foam subsides and the butter develops a light brown color and nutty aroma. Stir in the minced garlic and cook 20–30 seconds, then remove the pan from heat and transfer the brown butter and sage to a separate dish. Season to taste with salt and pepper and reserve.
Step 5: slice the butternut squash
When the squash is fork‑tender, transfer it to a serving platter. Make shallow crosshatch slits across the surface of the squash flesh without cutting all the way through. These cuts allow the brown butter to soak into the flesh.
Step 6: coat the squash with brown butter
Spoon the sage brown butter over the squash, making sure it seeps into the slashes. Top with the crispy fried sage leaves and serve warm.
Ingredients
You only need a handful of simple ingredients to make this air fryer butternut squash.
- Butternut squash
- Olive oil
- Butter
- Garlic
- Sage
- Salt
- Black pepper
Air Fryer Butternut Squash FAQ
Can the butternut squash fit in the air fryer?
It depends on your air fryer size. If the whole halves won’t fit, trim the neck off the squash and air fry that piece alongside the halves or in a separate batch so nothing goes to waste.
Can you air fry diced butternut squash?
Yes. Peel and dice the squash, toss the pieces with olive oil so they don’t stick, then air fry until tender and lightly browned. Finish with the sage brown butter as directed.
What else is cooking?
If you’re looking for other air fryer treats, try a fast dessert like deep dish chocolate chip cookie bowls or a bright citrus beurre blanc to pair with fish or vegetables. These pair well with the rich, nutty flavors of the brown butter squash.
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Air Fryer Butternut Squash with Sage Brown Butter
2 to 4 servings
10 minutes
35 minutes
45 minutes
No chopping or peeling required: split a butternut squash in half and let the air fryer do the work. Roast until fork‑tender, then finish with sage‑infused brown butter. The result is a simple, flavorful side with crisp sage and nutty brown butter.
Ingredients
- 1 whole butternut squash
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons butter
- 20 to 25 sage leaves
- 3 garlic cloves, minced
Instructions
- Slice the butternut squash in half vertically and scoop out the seeds.
- Place the halves cut side up in an air fryer basket. Drizzle with olive oil and sprinkle with salt and pepper.
- Air fry at 370°F for 30 to 40 minutes or until fork‑tender.
Make the sage brown butter while the squash cooks.
- Melt the butter in a saucepan over medium‑low heat. When melted, add the sage leaves and press them into the butter if needed.
- Allow the butter to foam for 3 to 4 minutes until it begins to brown and develop a nutty aroma.
- When foaming subsides, add minced garlic and cook 20–30 seconds. Remove from heat.
- Pour the sage brown butter into a dish, season with salt and pepper, and set aside.
- When the squash is tender, place it on a platter and make shallow slashes in the flesh to create crevices for the butter.
- Drizzle the sage brown butter over the squash and top with the crispy sage. Serve warm.
Notes
- Ensure sage leaves are completely dry before adding to hot butter to avoid splattering.
- Extra brown butter is excellent on other roasted vegetables and grilled meats—store it in the fridge and reheat gently.
Recommended Products
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COSORI Air Fryer Max XL 5.8 QT
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Kitchvana Round Silicone Nonstick Air Fryer Baking Mats
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Primal Kitchen Avocado Oil Spray
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 188Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 46mgSodium: 404mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 1g
Nutrition information is a guideline only and may vary based on ingredients and portion sizes.
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