Air-fryer roasted butternut squash
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free y 9 más Indicative dietary requirements
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Recipe characteristics
Side dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Pumpkin butternut squash 1000 g
- Extra virgin olive oil 20 ml
- Salt 4 g
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Method
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Wash the pumpkin, halve it lengthways with a stable knife and scoop out the seeds. Cut into 3 cm half-moons, leaving the skin on.
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Toss the pumpkin with the olive oil and salt. Preheat the air fryer to 190°C for 5 minutes.
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Arrange the pieces without crowding and cook at 180°C for 20-25 minutes, turning halfway. Remove when a knife slides in easily and the edges are golden.
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Rest for 3 minutes and peel away the skin if blending the flesh; it may be left on for serving if tender.
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