Air Fryer Stuffed Butternut Squash

This air fryer recipe uses concentrated dry heat to break down the squash's cell structure quickly, creating a caramelized crust and saving energy compared to a conventional oven. The dish features a savory grain and herb stuffing with quinoa, chickpeas, and cranberries.

Ingredients

• 1 medium Butternut Squash (approx. 2 to 2.5 lbs), halved lengthwise and seeds removed
• 1 tbsp Olive Oil (or avocado oil)
• ½ tsp Garlic Powder
• ½ tsp Kosher Salt
• ¼ tsp Freshly Ground Black Pepper
• 1 cup Cooked Quinoa (or cooked wild rice)
• ¾ cup Canned Chickpeas, rinsed and drained
• ⅓ cup Dried Cranberries (unsweetened or lightly sweetened)
• ¼ cup Pecans or Walnut halves, chopped
• 2 cloves Garlic, minced
• ½ cup Yellow Onion, finely diced
• 1 cup Fresh Baby Spinach, chopped
• 1 tsp Fresh Thyme, finely chopped
• ½ tsp Fresh Sage, finely chopped
• ½ cup Sharp Cheddar or Gruyère Cheese, shredded (divided)
• 1 tbsp Maple Syrup (for light glazing)

Instructions

1. Slice the butternut squash in half lengthwise and scoop out the seeds and pulp. Score the flesh of each half in a crosshatch pattern, cutting about ½ inch deep without piercing the skin. Brush the cut side with olive oil and season with garlic powder, kosher salt, and black pepper.
2. Preheat the air fryer to 380°F (193°C) for 3 minutes. Place the squash halves cut-side up in the basket. Air fry at 380°F (193°C) for 20 to 25 minutes, or until the flesh is fork-tender and lightly browned.
3. While the squash roasts, sauté diced onion and minced garlic in a skillet with olive oil over medium heat for 3 minutes. Add spinach, thyme, and sage, and sauté for 1 to 2 minutes until wilted.
4. Transfer the skillet mixture to a bowl. Add cooked quinoa, chickpeas, dried cranberries, chopped pecans, maple syrup, and half of the shredded cheese. Fold together until combined.
5. Remove the roasted squash from the air fryer. Use a fork to gently scoop out a small amount of the center neck flesh to create a wider channel, stirring the scooped flesh into the stuffing mixture.
6. Spoon the stuffing mixture into the cavity and neck of each squash half, packing it tightly. Top each half with the remaining ¼ cup of shredded cheese.
7. Return the stuffed halves to the air fryer basket. Lower the temperature to 350°F (175°C) and air fry for 8 to 10 minutes, until the stuffing is heated through and the cheese is melted and golden brown.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in the air fryer at 350°F (175°C) for 5 to 7 minutes to preserve texture; avoid microwaving.