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Air Fryer Orange-Cranberry Butternut Squash with Ginger
Air Fryer Orange-Cranberry Butternut Squash with Ginger
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Air fry butternut squash with orange juice, cranberries, and fresh ginger for a zesty side dish.
Ingredients:
  • 1 sheet heavy-duty aluminum foil
  • 2 pounds butternut squash, peeled and seeded
  • 0.5 cup fresh cranberries, rinsed and dried
  • 0.5 cup orange juice
  • 0.25 cup honey
  • 0.25 cup melted butter
  • 2 tablespoons grated fresh ginger
  • 0.5 teaspoon salt, or to taste
  • 0.125 teaspoon ground white pepper, or to taste
  • 0.5 small orange, sliced
  • 1 tablespoon chopped fresh parsley, or to taste
Instructions:
  • Place a layer of heavy-duty aluminum foil in the basket of the 5.8-quart air fryer, ensuring it fully covers the bottom and extends about halfway up the sides to create an inner pot.
  • Slice the butternut squash into 2x3/4-inch pieces and arrange in the foil-lined air fryer basket, then sprinkle with cranberries.
  • Combine freshly squeezed orange juice, sweet honey, rich melted butter, fragrant grated ginger, a touch of salt, and a hint of white pepper in a small bowl. Drizzle over the squash and cranberries.
  • Preheat the air fryer to 350 degrees F (175 degrees C).
  • Air fry the contents for 10 minutes. Stir, rotating unbrowned pieces to the top and browned pieces to the bottom. Air fry for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 more minutes. Continue air frying until the squash is fork-tender, about 4 more minutes.
  • Transfer squash and cranberries to a serving dish. Gently remove the foil from the air fryer basket and drizzle cooking liquid on top. Decorate with fresh orange slices and parsley.

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