10 Best Acorn Squash Air Fryer Recipes – Crispy & Easy!

Okay so I’ve been staring at this blinking cursor for like 20 minutes now. My “writing time” started at 7:32 (yes, exactly, right after my morning coffee ritual) and here we are… still trying to figure out how to start this post about acorn squash recipes. #writingproblems

Anyways! I’ve been going CRAZY with my air fryer lately – James keeps rolling his eyes every time I say “guess what we’re having for dinner?” because he KNOWS it’s coming from that magical little kitchen gadget. Sorry not sorry, babe.

Last month I went completely overboard at the farmer’s market (surprise surprise) and ended up with like 6 acorn squashes sitting on my counter giving me the stink eye for days. My usual go-to is just roasting them in the oven, but since my oven has been acting weird since Ryan tried to “fix” it over Christmas break (never let your 19-year-old son who changes majors like underwear attempt home repairs, just sayin’), I decided to experiment with my trusty air fryer.

And OH. MY. GOD. Why didn’t anyone tell me acorn squash in the air fryer is soooooo much better??? The outside gets all caramelized and crispy while the inside stays perfectly tender. I’ve been obsessively testing recipes for weeks and my family is prolly ready to stage an intervention, but whatever. This blog ain’t called “Portland Moderation” folks!

What the Heck is Acorn Squash Anyway?

For those of you who somehow missed the squash section at every grocery store ever (lol), acorn squash is this cute little green squash shaped like – you guessed it – an acorn! It’s got this sweet, nutty flavor that’s kinda like butternut squash’s cooler cousin.

I used to be totes intimidated by winter squashes. They’re all hard and weird-looking and I was like, do I need a chainsaw to cut this thing? But after I got over my fear (and invested in a decent knife after my birthday last year – thanks Emma!), I realized they’re actually super easy to work with.

Acorn squash has TONS of good-for-you stuff:

• Vitamins that apparently keep me from looking my actual age (I’ll take it!)
• Fiber (which we all need more of after 40, if ya know what I mean)
• All kinds of minerals and antioxidants and whatever

Plus, it’s got this natural sweetness that makes it taste indulgent even when it’s actually good for you. Win-win!

Why My Air Fryer is Basically My Kitchen Boyfriend

So I got this air fryer two Christmases ago when James thought I was going through another “health gadget” phase (remember my juicing obsession of 2019? The one that left weird green stains on our ceiling that still haven’t completely come out?). But unlike that disaster, this air fryer is the REAL DEAL.

Here’s why it’s perfect for acorn squash:

1. It makes everything crispy without drowning it in oil
2. Takes wayyy less time than the oven
3. Doesn’t heat up my entire kitchen (crucial during those 3 random days of Portland summer when it’s actually hot)
4. The circulating air does something magical to caramelize the natural sugars

I’ve cookeded acorn squash every which way – microwaved (meh), steamed (boring), roasted (good but sloooow), and even once attempted to grill it which ended with Charlie stealing half of it when I wasn’t looking and then throwing it up on our new area rug. Don’t ask. Oh, and if you’re wondering whether acorn or butternut squash is healthier, I did this whole deep-dive research thing last month when I couldn’t sleep.

But the air fryer? GAME. CHANGER.

How to Pick a Good Acorn Squash (From Someone Who’s Grabbed Bad Ones)

Let’s talk squash shopping because I’ve definitely brought home some duds over the years.

You want one that:

• Feels heavy for its size (not like, bowling ball heavy, but ya know, substantial)
• Has mostly dark green skin with maybe a bit of orange
• No soft spots! Learned this the hard way when I found one liquifying in my pantry after forgetting about it for 2 months. The SMELL, omg.
• Should have the stem still attached

I’ve noticed the ones at the farmer’s market tend to be WAY better than the sad specimens at BigMart (where I still shop sometimes when I’m feeling too lazy to be a proper Portlander). They cost like 50 cents more but trust me, worth it.

Getting That Squash Ready for Air Frying Success

Okay, here’s where I admit something embarrassing. For YEARS I was cutting acorn squash the wrong way. I was going through the stem end which is basically like trying to cut through a tree trunk. Then Emma came home from college and was like “Mom, what are you DOING? Cut it lengthwise through the ridges!” and my mind was blown. Kids these days, so smart.

What you’ll need:

• A decent knife that wasn’t purchased at the dollar store (been there)
• A cutting board that doesn’t slide around (I put a damp paper towel underneath mine)
• A spoon for scooping out the seeds and guts
• Your air fryer (duh)

Pre-air fryer steps:

1. Wash the squash – even organic ones can be dirty and who knows who touched them at the store
2. Cut lengthwise from stem to end (NOT through the stem unless you want to lose a finger)
3. Scoop out the seeds with a spoon – you can roast these later if you’re feeling fancy
4. Slice into whatever shape the recipe calls for

One thing I’ve learned after making approximately 47 acorn squash recipes this fall – you don’t NEED to peel them! The skin gets soft enough to eat after cooking, which saves like 10 minutes of annoying peeling time. You’re welcome.

My Top 10 Air Fryer Acorn Squash Recipes (That Even James Will Eat)

1. Basic But Perfect Roasted Acorn Squash

This is my go-to when I’m feeling lazy but still want something yummy. It’s literally just:

• 1 acorn squash
• Olive oil (the good stuff I hide from Ryan when he comes home)
• Sea salt
• Black pepper

I cut the squash into wedges, toss with the oil and S&P, then air fry at 375°F for about 16ish minutes. Flip them halfway through if you remember (I usually don’t because I’m watching true crime shows and forget). They get all golden and caramelized and I could literally eat the entire squash myself.

Actually, I did last Tuesday when James was working late. No regrets.

2. Honey-Glazed Squash That’ll Make You Swoon

This one’s for when you’re craving something sweet but don’t want to demolish the pint of Ben & Jerry’s that’s been calling your name.

• 1 acorn squash
• 2 tablespoons honey (I use the local stuff from the weird guy at the farmer’s market who always tries to talk to me about bees for 45 minutes)
• 1 tablespoon butter, melted (I sometimes use 2 tbsp because YOLO)
• Cinnamon and nutmeg

The honey caramelizes in the air fryer and gets all sticky and amazing. I made this when my mother-in-law visited and she actually asked for the recipe, which is basically a miracle since she usually just makes that face when she eats my cooking. You know the one.

3. Herby Stuffed Squash That Makes Me Feel Fancy

When I’m pretending to be a sophisticated adult who has her life together:

• Acorn squash halves
• Cooked quinoa (or rice if you’re out of quinoa like I was yesterday)
• Mushrooms, onions, garlic
• Whatever herbs are still alive in my garden (usually just parsley at this point)

I pre-cook the squash halves for 10 min, then stuff them with the mixture and cook another 10ish minutes. Makes me feel like I’m on one of those cooking shows where everyone has matching appliances and no food stains on their shirts.

Last time I made this, Charlie somehow got up on the counter and ate half of one when I went to answer the door. $320 vet bill later, he’s fine. The squash was that good, apparently..

4. Maple-Bacon Squash Rings (OMG SO GOOD)

This is the recipe that converted James from a squash-hater to a squash-tolerator:

• Acorn squash sliced into rings
• Maple syrup (the real stuff, not that fake pancake syrup that shall not be named)
• Bacon bits
• Smoked paprika

The salty-sweet-smoky combo is RIDICULOUS. I accidentally used way too much paprika the first time (was opening a new container and the whole thing dumped out) but it was still amazeballs.

5. Cinnamon-Sugar Squash That’s Basically Dessert

When you want something sweet but need to pretend it’s healthy:

• Acorn squash wedges
• Brown sugar (light or dark, whatever’s in your pantry)
• Cinnamon
• Butter

This tastes like dessert but I still count it as a vegetable. Don’t @ me. My kids came home for Sunday dinner last week and Emma was like “Mom, this is just candy” and I was like “It’s a VEGETABLE, Emma. There are VITAMINS.” The whole pan disappeared in like 5 minutes so whatever.

6. Acorn Squash Fries That Beat Regular Fries

These are my guilty pleasure when I’m binging Netflix and need something to munch on:

• 1 acorn squash, peeled and cut into fry shapes
• Olive oil
• Garlic powder, paprika, salt, pepper

They’re not AS crispy as potato fries but they’re still really good, especially if you let them cook a bit longer. I dip them in this weird aioli I make with mayo and whatever hot sauce is in the fridge. The time I made them with the ghost pepper sauce James brought home was… memorable. Couldn’t feel my lips for an hour.st candy” and I was like “It’s a VEGETABLE, Emma. There are VITAMINS.” The whole pan disappeared in like 5 minutes so whatever.

7. Garlic Parmesan Squash (Cheese Makes Everything Better)

Honestly, you could put garlic and parm on an old shoe and I’d prolly eat it.

• Acorn squash slices
• Olive oil
• Minced garlic (the pre-minced jar kind because I’m lazy)
• Parmesan cheese (the real stuff, not the green can)
• Italian seasoning

I tried to be all fancy and use fresh garlic once but burned it because I was watching Yellowjackets and got distracted during a particularly gruesome scene. Just use the jar stuff, no one will know.

8. Spicy Vegan Squash (For When Emma Visits)

My daughter went vegan at college and now I have to learn all these new recipes:

• Acorn squash wedges
• Olive oil
• Cumin, turmeric, chili powder
• Salt and pepper

It’s actually really tasty even without cheese (which I never thought I’d say about ANYTHING). The spices get all toasty in the air fryer. Even James ate it, though he did add a dollop of sour cream when Emma wasn’t looking. I saw you, babe.

9. Quinoa-Stuffed Squash Boats

These are so filling they’re basically a meal:

• Acorn squash halves
• Cooked quinoa
• Black beans
• Diced tomatoes, cilantro
• Cumin, salt, pepper

I make these when I’m trying to be healthy after a weekend of too much wine and pizza. They’re really good topped with some avocado. Last time I made them, I forgot I’d already added salt TWICE and they were borderline inedible, but I still ate them because I’m not wasting food at these grocery prices!

10. Cheesy Squash Bites (Party Favorite!)

These little nuggets disappear faster than my patience at a school board meeting:

• Acorn squash cubes
• Olive oil
• Mozzarella and Parmesan cheese
• Garlic powder
• Salt and pepper

I made these for book club last month and Karen (you know, the one who never actually reads the books) asked for the recipe THREE TIMES. Then she had the nerve to suggest using butternut squash instead. Um, did you miss the title of the blog post, Karen?d salt TWICE and they were borderline inedible, but I still ate them because I’m not wasting food at these grocery prices!

Squash Fails: Lessons I’ve Learned The Hard Way

Let me tell you about some mistakes so you don’t have to make them:

1. Overcrowding the air fryer – I tried to cram an entire squash in at once and ended up with half crispy, half soggy pieces. Not cute.
2. Not preheating – Was in a hurry making dinner before Ryan’s surprise visit (he needed money, shocker) and the squash came out weird and unevenly cooked.
3. Using ancient spices – Found out my garlic powder was from 2017. Wondered why my food tasted like dusty nothing for months.
4. Cutting pieces different sizes – Some burned, some were raw. Geometry matters, people!
5. The time I tried to multitask and answer emails while cutting squash and almost lost a finger. Had to explain the band-aid situation during a Zoom meeting the next day. Mortifying.

Anyway, after cooking approximately 17,000 acorn squash recipes this season, I can officially say I’m obsessed. My air fryer and I are having a moment, and acorn squash is our love language.

Oh! Almost forgot to mention – you can store leftover cooked squash in the fridge for a few days. But honestly, we never have leftovers because I either eat it all myself or Charlie figures out how to open the fridge again (we’ve had to put child locks on it, which is ridiculous for a 7-year-old dog but here we are).

Gotta run – just realized I left another squash in the air fryer from this morning and James will be home soon wondering why the house smells like caramelized squash AGAIN. If he doesn’t stage an intervention soon, I might need to stage one for myself.

But first, I’m going to eat this forgotten squash. Because waste not, want not. And also because it still smells amazing.

Let me know if you try any of these recipes! Or if you have air fryer squash ideas I haven’t thought of yet? My family is begging for a break but I’m not done experimenting! If you want more detailed instructions, I also found this amazing recipe from Belly Full that’s worth checking out for beginners.

~ Lisa

Frequently Asked Questions About Air Fryer Acorn Squash