Air Fryer Orange-Cranberry Butternut Squash with Ginger

This air fryer orange-cranberry butternut squash with ginger recipe uses orange juice, cranberries, and fresh ginger to add zing to butternut squash.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 197 Calories

Ingredients

• 1 tablespoon chopped fresh parsley, or to taste
• 2 tablespoons grated fresh ginger
• 1 sheet heavy-duty aluminum foil
• 2 pounds butternut squash, peeled and seeded
• 0.5 cup orange juice
• 0.5 teaspoon salt, or to taste
• 0.25 cup honey
• 0.25 cup melted butter
• 0.5 cup fresh cranberries, rinsed and dried
• 0.125 teaspoon ground white pepper, or to taste
• 0.5 small orange, sliced

Recipe Instructions

Step 1

Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.

Step 2

Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.

Step 3

Cut butternut squash into 2x3/4-inch pieces; place in the prepared basket. Sprinkle cranberries on top.

Step 4

Whisk orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl; pour over squash and cranberries.

Step 5

Air fry squash mixture for about 10 minutes; stir, rotating unbrowned pieces to the top and browned pieces to the bottom. Continue air frying 10 minutes more; stir, rotating unbrowned pieces to the top and browned pieces to the bottom. Continue air frying 6 minutes more; stir and cook until squash is fork-tender, about 4 minutes more.

Step 6

Transfer squash and cranberries to a serving dish. Carefully lift foil out of the basket; pour liquid over squash and cranberries. Garnish with orange slices and parsley.