1 / 1
Air Fryer Spicy Acorn Squash with Feta
Sweet acorn squash, still warm from the air fryer, meets a bold blend of smoked paprika and cayenne pepper. You'll love how the circulating heat creates tender, caramelized edges without ever turning on the oven. A finishing touch of fresh sage and salty crumbled feta perfectly balances the natural sweetness of the squash. It's a colorful addition to a holiday table or a simple dinner side.
Equipment
- Air Fryer
Ingredients
- 2 small acorn squash (about 2 pounds), halved, seeded, and sliced (¾ inch thick)
- 1½ tablespoons olive oil
- ½ teaspoon smoked paprika
- ⅛ teaspoon ground red (cayenne) pepper
- ¼ teaspoon salt
- 3 fresh sage leaves, finely chopped
- ¼ cup crumbled feta cheese (about 1 ounce)
Instructions
- 1Set the air fryer to 380°F. Combine the sliced squash, olive oil, smoked paprika, cayenne pepper, and salt in a large bowl, tossing well to coat every piece evenly.
- 2Arrange the seasoned squash in a single layer in the air fryer basket. Overcrowding prevents those crispy, caramelized edges. Cook for 20 minutes, using tongs to flip the slices occasionally, until they're tender and show light browning.
- 3Transfer the cooked squash to a serving platter. Scatter the fresh chopped sage and crumbled feta cheese over the top while it's still hot so the cheese softens slightly.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm in the air fryer at 350°F for 3 to 4 minutes to restore the caramelized edges.
- Swap: If you don't have feta, goat cheese or cotija makes a great substitute.