Last year we got to try Mashed Potato Squash which was very good, this year it was Sweet Potato Squash. (Largely determined by the shape of the shell and the color of the flesh.)
This was rich and delicious. Nice and buttery and the smoky sweetness from the Maple syrup really enhanced the natural sweetness of the squash. This is my new favorite way to cook it!
If you have seen pumpkins then you have seen Winter Squash. Members of the gourd family, winter squash is typified by ribbed or bumpy skins with nobbles and ridges, irregular shapes and vibrant colors.
They can range from the very small to the very large and their wide variety of colors (from yellow to bright orange, to green, or even variegated) make them beautiful table decorations to use on any occasion in the autumn.
Unlike summer squash (zucchini and courgettes), winter squashes have a lovely dense texture and flesh, with beautiful, almost sweet flavors. They are perfect for using in soups and stews or for just eating as is, roasted or boiled and mashed. You can also eat their seeds.
They are a beautiful source of beta carotene, fiber, protein, magnesium, potassium and a variety of vitamins and minerals. Their rich and meaty texture means that they are also very hearty and satisfying.
I picked up a variety of them from our local Farm market last week. Butternut, buttercup and acorn in particular. Then the element burnt out on my stove.
I was really wanting to cook one of them however, so I thought I might try cooking one in my Air Fryer. My sister uses her air fryer all the time and I have to confess I don't use mine near enough. There is nothing like necessity, however, to take one off the bench and onto the playing field.
I saw what looked to be a delicious way of roasting acorn squash on a blog called Foodtastic Mom and decided to try it out with excellent results. My squash ended up perfectly tender and delicious. The flavors were also beautiful.
I am going to try it with a larger squash next time and see how it goes. In the meantime this was perfect, and perfectly sized for the smaller family as well. If you have a larger air fryer you could probably cook more than one in it at a time for the larger family I am sure.
The most difficult part of this recipe was cutting the squash in half. Not an easy task. You do need a very sharp knife to do it. I find it helps if you place the squash on a damp cloth on a cutting board so that it doesn't move around a lot. The damp cloth helps to hold it in place.
Maybe you are lucky and have a strong armed man around to help. I have to do these things myself and I admit I am pretty good at sorting out ways of doing them! Call me Miss Independence!
WHAT YOU NEED TO MAKE AIR FRYER ACORN SQUASH
Obviously you will need an air fryer to make this. Other than that its all pretty simple.
- 1 whole acorn squash, washed, halved, seeds scooped out
- 2 tsp light olive oil
- salt and black pepper to taste
- 1 TBS butter, divided
- 2 TBS pure Maple syrup
You don't have to use acorn squash. I am sure that this method would work with any of the smaller Winter squashes, or even larger ones, cut into pieces.
Do use real Maple syrup. There is just no comparison in flavor between the real thing and artificial syrup. Both are sweet, but all natural is best when it comes to flavor.
HINTS AND TIPS FOR THE BEST AIR FRYER SQUASH
1. I used a Kuraidori air fryer. It is the one available at my local Home Hardware store. My sister has the same model. It also has a rotisserie. We both really like our air fryers.
2. Wash your squash well before cutting it in half. This will help to get rid of any dirt or pesticides and prevent you from spreading it onto the flesh when you cut it open.
3. Use a really sharp knife to cut it in half lengthwise. This is easily done if you place your squash on a damp cloth on a cutting board. The damp cloth will help prevent the squash from rolling around. You can also place a damp cloth beneath the cutting board to hold it securely in place if you wish.
4. A metal spoon is the best tool for scraping out the seeds and fibrous bits. A melon baller also works very well on smaller squashes.
HOW TO COOK ACORN SQUASH IN THE AIR FRYER
This is a really simple way of cooking the smaller squashes. They come out perfect every time!
Wash the outside of your squash very well under warm running water. Dry well and then using a sharp heavy knife, cut it in half lengthwise, from top to bottom.
Using a metal spoon, scoop out the seeds and fibrous bits and discard.
Oil the cut sides of the squash (including the center) with the vegetable oil and season with salt and black pepper. Place into the basket of your air fryer, cut sides down.
Air fry at 325*F/160*C for 20 minutes.
Remove the squash and flip over in the basket so that the cut sides are now uppermost. Brush the cut sides with the butter and the maple syrup. Return to the air fryer.
Air fry at 400*F/200*C for a further 10 to 15 minutes until the surface is browned and becoming lightly glazed and the squash is fork tender.
Serve hot as is, or scoop out the hot squash and serve it mashed.
This was really delicious. I could have made a meal out of it and had nothing else at all. I loved the ease of preparation. Following the time guidelines as suggested in the recipe will give you perfectly cooked squash!
If you are a fan of Winter Squash, you might also enjoy the following:
MAPLE MASHED BUTTERNUT SQUASH - This gets roasted in the oven prior to mashing with a mixture of maple syrup and butter, plus seasonings. Roasting really helps to bring out the natural nutty sweetness of butternut squash and gives you a much drier finish. There is no soggy squash here!
ACORN SQUASH WITH A CRANBERRY, APPLE & SAUSAGE STUFFING - I could make a meal of this and nothing else. Its fabulously tasty. Sweet meaty squash stuffed with a lush cranberry, apple and sausage stuffing, perfectly seasoned and spiced. This is really wonderful!
Yield: 2
Air Fryer Acorn Squash
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is such a simple and delicious way to prepare acorn squash. You can eat it as cooked, or scrape it out and mash it for use in another recipe. Delicious any which way!
Ingredients
- 1 whole acorn squash, washed, halved, seeds scooped out
- 2 tsp light olive oil
- salt and black pepper to taste
- 1 TBS butter, divided
- 2 TBS pure Maple syrup
Instructions
- Wash the outside of your squash very well under warm running water. Dry well and then using a sharp heavy knife, cut it in half lengthwise, from top to bottom.
- Using a metal spoon, scoop out the seeds and fibrous bits and discard.
- Oil the cut sides of the squash (including the center) with the vegetable oil and season with salt and black pepper. Place into the basket of your air fryer, cut sides down.
- Air fry at 325*F/160*C for 20 minutes.
- Remove the squash and flip over in the basket so that the cut sides are now uppermost. Brush the cut sides with the butter and the maple syrup. Return to the air fryer.
- Air fry at 400*F/200*C for a further 10 to 15 minutes until the surface is browned and becoming lightly glazed and the squash is fork tender.
- Serve hot as is, or scoop out the hot squash and serve it mashed.
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Yum! I will try this tonight!
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