Eosinophilic Esophagitis Friendly Air Fryer Acorn Squash
Total time35 min
Prep time10 min
Cook time25 min
4.9(24)
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Learn more →Ingredients
4 servings
- 2 medium acorn squash (about 1 ½ lb each)
- 2 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp brown sugar, packed
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the air fryer to 350°F (175°C) for 3 minutes. While it heats, halve each acorn squash through the stem end and scoop out the seeds and stringy fibers with a spoon.
- 2
In a small bowl, stir together the melted butter, brown sugar, cinnamon, nutmeg, salt, and pepper until combined. Brush the mixture evenly over the cut surfaces and into the cavity of each squash half.
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