Air-Fried Maple Glazed Acorn Squash Wedges with Cinnamon

Air-Fried Maple Glazed Acorn Squash Wedges with Cinnamon

Air frying turns acorn squash wedges tender inside with caramelized edges in under 20 minutes.

Total 28 min Makes 4 servings Calories 140/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These acorn squash wedges get a quick toss in maple syrup, cinnamon, and melted butter before crisping up in the air fryer. The high heat caramelizes the natural sugars at the edges while the flesh stays soft and creamy, making this a simple side for weeknight dinners or a fall holiday table.

Ingredients

  • 1 acorn squash, halved, seeded, and cut into 1-inch wedges
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Trim the stem end off the acorn squash, halve it lengthwise, and scoop out the seeds and stringy pulp with a spoon.

  2. Cut each half into 1-inch-thick wedges, leaving the skin on.

  3. In a large bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper.

  4. Add the squash wedges to the bowl and toss until evenly coated with the maple mixture.

  5. Preheat the air fryer to 375°F for 3 minutes.

  6. Arrange the squash wedges in a single layer in the air fryer basket, skin-side down, working in batches if needed to avoid overcrowding.

  7. Air fry at 375°F for 10 minutes, then flip the wedges and continue cooking until tender and caramelized at the edges.

  8. Air fry the flipped wedges for another 8 minutes, checking for a fork-tender texture and golden-brown edges.

  9. Transfer the wedges to a serving platter, drizzle with any remaining glaze from the bowl, and sprinkle with chopped parsley before serving.

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    Air-Fried Maple Glazed Acorn Squash Wedges with Cinnamon

    These acorn squash wedges get a quick toss in maple syrup, cinnamon, and melted butter before crisping up in the air fryer. The high heat caramelizes the natural sugars at the edges while the flesh stays soft and creamy, making this a simple side for weeknight dinners or a fall holiday table.

    28 min 4 servings 140 cal

    Ingredients

    • 1 acorn squash, halved, seeded, and cut into 1-inch wedges
    • 2 tablespoons unsalted butter, melted
    • 3 tablespoons maple syrup
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1/2 teaspoon kosher salt
    • 1/8 teaspoon black pepper
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Trim the stem end off the acorn squash, halve it lengthwise, and scoop out the seeds and stringy pulp with a spoon.

    2. 2

      Cut each half into 1-inch-thick wedges, leaving the skin on.

    3. 3

      In a large bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper.

    4. 4

      Add the squash wedges to the bowl and toss until evenly coated with the maple mixture.

    5. 5

      Preheat the air fryer to 375°F for 3 minutes.

    6. 6

      Arrange the squash wedges in a single layer in the air fryer basket, skin-side down, working in batches if needed to avoid overcrowding.

    7. 7

      Air fry at 375°F for 10 minutes, then flip the wedges and continue cooking until tender and caramelized at the edges.

    8. 8

      Air fry the flipped wedges for another 8 minutes, checking for a fork-tender texture and golden-brown edges.

    9. 9

      Transfer the wedges to a serving platter, drizzle with any remaining glaze from the bowl, and sprinkle with chopped parsley before serving.