Crispy Air Fryer Butternut Squash Cubes Recipe – Easy Cinnamon Roasted

The moment you toss freshly cut butternut squash cubes with cinnamon and slide them into a sizzling air fryer, the aroma that fills your kitchen is like autumn wrapped in a cozy blanket. The sweet, earthy scent mingles with warm spice, and honestly, the anticipation is half the fun. When those cubes emerge—crisped at the edges, tender inside, glistening with a faint sugary glaze—you just know you’re in for something special.

The first time I tried making air fryer butternut squash cubes with cinnamon, it was a chilly Saturday afternoon. I’d picked up a particularly hefty squash at the farmer’s market (the kind that practically begs to be roasted), and I was determined to create a snack that didn’t require an hour of oven time. As soon as that batch finished, I snatched one off the basket—still piping hot, dangerously easy to eat—and I swear, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

This recipe feels like pure, nostalgic comfort—like the sweet potatoes my grandma used to make every Thanksgiving, but with a modern twist that lets you skip the long bake and get right to the good stuff. My kids couldn’t stop sneaking cubes off the cooling rack (I can’t blame them), and even my skeptical husband admitted, “These are addictively good.” It’s turned into a staple for our family snacks, holiday brunch spreads, and—let’s face it—the kind of healthy treat you whip up just because you need a little pick-me-up.

Honestly, if you love the idea of a sweet, savory side that’s quick, easy, and feels like a warm hug, you’re going to want to bookmark this one. I’ve tested this crispy air fryer butternut squash recipe more times than I care to admit (in the name of research, of course), and it’s perfect for potlucks, weeknight dinners, and even brightening up your Pinterest boards with those gorgeous golden cubes. Trust me—you’ll wish you’d discovered this years ago!

Why You’ll Love This Crispy Air Fryer Butternut Squash Cubes Recipe

If you’re searching for the ultimate easy cinnamon roasted butternut squash recipe, let me share why this air fryer version is a winner (and why it’s become my go-to for squash season!). Years of testing and tweaking have led me here, and I’ve picked up a few chef tricks and home-cook wisdom along the way.

• Quick & Easy: Ready in under 20 minutes (no need to heat up your whole oven).
• Simple Ingredients: Nothing fancy—just squash, cinnamon, a touch of oil, and a bit of sweetness. Chances are, you have everything on hand.
• Perfect for Every Occasion: These crispy cubes are ideal for brunch, holiday spreads, after-school snacks, or as a side for cozy dinners.
• Crowd-Pleaser: Kids love the sweet cinnamon twist, adults appreciate the crispy texture and wholesome flavor.
• Unbelievably Delicious: The outside gets gorgeously crisp (thanks to the air fryer), while the inside stays soft and buttery. Cinnamon brings warmth and comfort with every bite.

What sets this recipe apart? I’ve tried oven-roasting, pan-frying, and microwaving butternut squash—none of them match the air fryer’s ability to crisp those edges without drying out the center. The secret is tossing the cubes lightly in oil and adding just enough cinnamon-sugar to create that crave-worthy caramelization. Plus, the air fryer’s rapid heat circulation means you get perfect cubes every single time (no mushy bits!).

This isn’t just another roasted squash recipe—it’s the one that makes you close your eyes after that first bite and think, “Wow, this is comfort food done right.” It’s healthy, fast, and packed with flavor. You can serve it for guests (without stressing), or just whip it up as a feel-good snack on a lazy afternoon. Whether you’re a squash skeptic or a seasoned veggie lover, these crispy air fryer butternut squash cubes with cinnamon will win you over.

What Ingredients You Will Need

This easy cinnamon roasted butternut squash recipe keeps things simple—just a handful of ingredients that work together to create maximum flavor and crispness. I love that most of these are pantry staples, and you can adjust or substitute as needed.

• Butternut Squash (about 2 pounds/900 grams)—peeled, seeded, and cut into ¾-inch cubes; look for firm, heavy squash for best texture.
• Olive Oil (2 tablespoons/30 ml)—helps the cubes crisp up; avocado oil or melted coconut oil work well too.
• Ground Cinnamon (1 teaspoon/2.5 grams)—adds that classic warm flavor; feel free to use more if you really want a strong cinnamon note.
• Brown Sugar (1 tablespoon/12 grams)—optional, but it makes the cubes caramelize beautifully; swap for coconut sugar or maple syrup for a different twist.
• Salt (¼ teaspoon/1.5 grams)—just enough to balance the sweetness; kosher salt is my pick for even seasoning.
• Black Pepper (a pinch, about ⅛ teaspoon/0.5 grams)—totally optional, but I like the subtle warmth it adds.

If you want extra crunch, toss the cubes with 1 tablespoon of cornstarch before cooking. For a lower-carb option, skip the sugar entirely—the cinnamon and squash are naturally sweet. And if you’re dairy-free, this recipe is already good to go. For a savory twist, add a sprinkle of smoked paprika or chili powder.

Some folks swear by organic squash; I’ve tested both, and honestly, as long as the squash feels heavy and the skin isn’t blemished, you’re good. If you can’t find butternut, try acorn squash or sweet potatoes (cut into similar cubes)—they roast up beautifully with the same seasoning. In summer, I’ve even swapped in delicata squash, which doesn’t need peeling. Just adjust the cooking time down by a few minutes.

Trust me, you don’t need anything exotic to make these crispy air fryer butternut squash cubes shine. The cinnamon and a hint of sweetener are what make this recipe taste like a celebration.

Equipment Needed

You don’t need a fancy kitchen to whip up these crispy air fryer butternut squash cubes. Here’s what I use every time:

• Air Fryer—any model works; I use a 5-quart basket-style air fryer for even crisping. If you have a toaster oven style, just spread the cubes out in a single layer.
• Sharp Chef’s Knife—for peeling and cubing the squash; a good grip makes things a lot safer.
• Cutting Board—sturdy and large enough to handle the squash.
• Mixing Bowl—for tossing the cubes with oil and seasonings.
• Measuring Spoons—for precise seasoning.
• Silicone Spatula or Tongs—to turn the cubes halfway through cooking.

If you don’t have an air fryer, you can use a regular oven—just spread the cubes on a parchment-lined baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway. For peeling squash, I’ve found a Y-peeler works best (less hand cramps!). And if you want to keep things budget-friendly, thrift stores are goldmines for mixing bowls and spatulas. Just keep your knives sharp—they’ll last longer and make prepping squash way easier.

Preparation Method

1. Prep the Squash: Peel the butternut squash using a vegetable peeler. Cut off both ends, slice in half lengthwise, and scoop out the seeds with a spoon (don’t worry if you miss a few bits—they crisp up nicely!). Cut the squash into ¾-inch (2 cm) cubes. You should end up with about 5 cups/900 grams of cubes.
2. Toss with Seasonings: In a large mixing bowl, combine the squash cubes, 2 tablespoons (30 ml) olive oil, 1 teaspoon (2.5 grams) ground cinnamon, 1 tablespoon (12 grams) brown sugar, ¼ teaspoon (1.5 grams) salt, and a pinch of black pepper. Toss well until every cube is evenly coated. If you want extra crunch, sprinkle 1 tablespoon cornstarch over the cubes and toss again.
3. Preheat the Air Fryer: Set your air fryer to 400°F (200°C). Let it preheat for 2-3 minutes (some models don’t require preheating, but I find it helps with crispiness).
4. Arrange Cubes in Basket: Place the seasoned squash cubes in the air fryer basket in a single layer. Don’t overcrowd—work in batches if needed for even cooking. Overlapping cubes can steam instead of crisp.
5. Air Fry: Cook for 16-18 minutes, shaking the basket or turning the cubes halfway through. The cubes should be golden brown and crisp at the edges. If your air fryer runs hot, check at the 14-minute mark to avoid burning.
6. Check Doneness: Poke a cube with a fork—it should slide in easily but the outside should resist a bit. If cubes are soft but not crisp, add 2-3 more minutes.
7. Cool Slightly: Remove cubes from air fryer; let them sit on a wire rack for 2-3 minutes. This lets the exterior crisp up even more (trust me, don’t skip this step!).
8. Serve: Sprinkle with a pinch more cinnamon or a drizzle of maple syrup if you want extra sweetness. Serve hot for best texture.

Prep Notes: Butternut squash can be slippery—keep your knife steady, and take your time. If the cubes are uneven, smaller ones will crisp faster, so check regularly. For batch cooking, keep finished cubes warm in a low oven (about 200°F/95°C) while you finish the rest.

Troubleshooting: Squash cubes sticking together? You probably added too much oil—next time, dial it back. Not crispy enough? Make sure cubes aren’t crowded and that you toss them halfway. Burnt edges? Lower your temperature by 10°F (5°C) and check earlier. Trust me, these little tweaks make a big difference!

Cooking Tips & Techniques

After many rounds of air frying (and a few kitchen mishaps), I’ve learned a thing or two about getting these butternut squash cubes just right. Here’s what works, what doesn’t, and a few tricks to guarantee crispy success.

• Cut Evenly: Uniform cubes are key—if sizes vary, some will burn while others stay soft.
• Don’t Overcrowd: Air needs to circulate! If your basket’s too full, the cubes just steam. Work in batches for best results.
• Shake or Toss Halfway: At the halfway mark, shake the basket or turn the cubes with tongs. This helps them crisp evenly.
• Watch the Sugar: Adding too much sugar can cause burning. Stick to the recipe or use alternatives like maple syrup for a gentler caramelization.
• Preheat the Air Fryer: It sounds fussy, but preheating really does help create that crispy exterior.
• Let Them Rest: Cooling the cubes on a rack for a few minutes after cooking makes the edges crunchier—don’t skip this step!

I’ll be honest—my first batch came out a little soggy (I’d crammed the cubes in, hoping to save time). Lesson learned! Now, I work in smaller batches and the results are always golden and crisp. If you’re multitasking, prep the squash while the air fryer preheats, and have your seasoning ready to go. For consistent success, use a reliable air fryer and stick to the time and temperature guidelines. Every model runs a bit different, so keep an eye on those first few batches.

How do I keep my butternut squash cubes crispy?

Leave space around each cube in the air fryer basket, toss halfway through, and let them cool slightly on a rack after cooking.

Variations & Adaptations

This crispy air fryer butternut squash cubes recipe is super flexible—perfect for customizing to your taste or dietary needs. Here are my favorite ways to mix it up:

• Spicy Variation: Add ½ teaspoon chili powder or smoked paprika with the cinnamon for a sweet-and-spicy twist.
• Herby Adaptation: Skip the cinnamon and sugar, and toss cubes with 1 teaspoon dried rosemary, thyme, or Italian seasoning for a savory side.
• Low-Sugar Option: Omit the brown sugar; try a sprinkle of nutritional yeast for umami flavor. The squash is naturally sweet enough!
• Seasonal Swaps: Use acorn squash, sweet potatoes, or delicata squash instead—just adjust cooking time down by a few minutes for softer varieties.
• Gluten-Free & Vegan: This recipe is naturally gluten-free and vegan. For extra crunch, toss with gluten-free panko crumbs before cooking.
• Allergen-Friendly: If you’re avoiding nuts, all listed ingredients are nut-free. To avoid added sugar, use monk fruit or stevia blends.

One personal favorite? I toss the cooked cubes with a handful of toasted pepitas and a drizzle of tahini—makes a quick meal out of leftovers. You can also roast in a traditional oven if you don’t have an air fryer (just flip halfway for even browning).

Serving & Storage Suggestions

Serve these crispy air fryer butternut squash cubes while they’re still hot—the texture is unbeatable! I love piling them in a shallow bowl, dusting with an extra pinch of cinnamon, and adding a sprig of fresh thyme for color. They’re perfect as a snack, side dish, or tossed into salads and grain bowls.

Pair with roasted chicken, grilled fish, or even a creamy soup for a heartier meal. For brunch, serve alongside scrambled eggs and sautéed greens. A mug of apple cider or chai tea is a dreamy beverage match!

To store, let the cubes cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag (good for 2 months). Reheat in the air fryer at 350°F (175°C) for 3-5 minutes—this brings back most of the crispness. Microwave works in a pinch, but cubes will be softer.

Honestly, the flavor deepens after a day in the fridge—the cinnamon infuses the squash even more (if you can resist eating them all fresh!).

Nutritional Information & Benefits

Each serving (about 1 cup/180 grams) of crispy air fryer butternut squash cubes contains approximately:

• Calories: 110
• Carbs: 22g
• Fiber: 4g
• Protein: 2g
• Fat: 3.5g
• Sugar: 4g (from squash and brown sugar)

Butternut squash is packed with vitamin A, C, and potassium—great for immune support and energy. Olive oil adds heart-healthy fats, and cinnamon brings anti-inflammatory properties. This recipe is gluten-free, vegan, and low in fat. If you skip the added sugar, it’s also diabetic-friendly. Watch for squash allergies (rare, but possible), and always double-check your seasoning blends for hidden gluten if needed.

In my experience, it’s a snack you can feel good about—filling, nutritious, and naturally sweet. Great for kids, too!

Conclusion

There’s something special about these crispy air fryer butternut squash cubes with cinnamon—they’re simple, fast, and packed with cozy flavor. Whether you’re looking for a healthy snack, a crowd-pleasing side, or a way to use up that extra squash, this recipe delivers every time. Don’t be afraid to tweak the spices or sweetness to fit your own tastes; that’s half the fun!

This dish has become a favorite in my kitchen for its ease and versatility. I love how it brings people together—my family always gathers around the air fryer, waiting for the first batch to cool. Give it a try, share your own twists, and let me know how it turns out in the comments. There’s nothing better than swapping squash stories and finding new favorites!

Bookmark this crispy air fryer butternut squash cubes recipe, and whip it up whenever you need a little comfort and crunch. Happy cooking!

Frequently Asked Questions

Can I use frozen butternut squash cubes?

Yes, but thaw and pat dry before air frying to avoid sogginess. Fresh cubes crisp up better!

Do I need to peel butternut squash?

Peeling is recommended for best texture, but delicata squash can be cooked with the skin on.

Can I make these cubes ahead of time?

Absolutely! Store in the fridge and reheat in the air fryer for 3-5 minutes to restore crispness.

How do I keep the cubes from sticking together?

Don’t overcrowd the basket and toss them halfway through cooking. A light coating of oil helps prevent sticking.

What other seasonings work well with butternut squash?

Try smoked paprika, cumin, rosemary, thyme, or a dash of nutmeg for different flavor profiles.

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