Air Fryer Orange-Cranberry Butternut Squash with Ginger
Course: VegetablesCuisine: EuropeanPrep Time
15 mins
Cook Time
30
minutesTotal Time
45
minutesServings
6
Ingredients
1 sheet — heavy-duty aluminum foil
2 pounds — butternut squash, peeled and seeded
½ cup — fresh cranberries, rinsed and dried
½ cup — orange juice
¼ cup — honey
¼ cup — melted butter
2 tablespoons — grated fresh ginger
½ teaspoon — salt, or to taste
⅛ teaspoon — ground white pepper, or to taste
½ small — orange, sliced
1 tablespoon — chopped fresh parsley, or to taste
Directions
- Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
- Slice butternut squash into 2×3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
- Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
- Set air fryer to 350 degrees F (175 degrees C).
- Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
- Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.
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