Name: Air-Fryer Butternut Squash with Hazelnuts and Sage
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon minced fresh sage; 1 teaspoon lemon juice; Salt and pepper; 2 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (6 cups); ⅓ cup skinned raw hazelnuts , chopped coarse

Why This Recipe Works

Butternut squash promised a simple but presentation-worthy side. Roasting it in the air fryer brought out its sweetness and tenderness, and a couple of well-chosen ingredients gussied it up. Cutting the squash into 1-inch pieces allowed us to fit a full 6 cups in the basket. The relatively small pieces cooked quickly and were easy to toss, and offered lots of surface area for caramelization, which we boosted by using butter (just 2 tablespoons) instead of oil. For a classic flavor pairing, we added minced fresh sage. Chopped raw hazelnuts brought nutty depth and crunch to our squash; we added them halfway through cooking, allowing them to toast as the squash finished.

Before You Begin

We prefer to use raw hazelnuts, as toasted hazelnuts can become bitter during cooking. For the best texture it's important to remove the fibrous flesh just below the butternut squash's skin. This dish can be served warm or at room temperature.

Instructions

Microwave butter and sage in large bowl at 50 percent power, stirring occasionally, until butter is melted, about 1 minute. Transfer 1 tablespoon butter mixture to small bowl, then stir in lemon juice and ⅛ teaspoon salt; set aside. Add squash, ¼ teaspoon salt, and ⅛ teaspoon pepper to remaining butter mixture and toss to coat.

Place squash in air-fryer basket. Place basket in air fryer, set temperature to 400 degrees, and cook for 15 minutes. Stir in hazelnuts and cook until squash is tender and well browned, 15 to 20 minutes, tossing halfway through cooking.

Transfer squash mixture to clean large bowl; toss with reserved butter mixture. Season with salt and pepper to taste. Serve.