Vegan Air Fryer Acorn Squash

Total time35 min

Prep time10 min

Cook time25 min

Halved acorn squash gets brushed with a warmly spiced mix of brown sugar, cinnamon, nutmeg, salt, and pepper, then air fried until the edges caramelize and the flesh turns completely fork-tender. The air fryer does the heavy lifting here, coaxing out that deep golden color and sweet, roasted flavor in a fraction of the time a full oven bake would take. A scatter of fresh thyme at the end adds a savory, herbal contrast that plays beautifully against the caramelized sugar. It's a cozy, fuss-free side that feels seasonal and a little indulgent without much hands-on effort. This one fits neatly into a vegan spread, whether you're serving it alongside a big weeknight dinner or setting it out for a holiday table.

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each)
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2 tbsp unsalted butter, melted
Chef's tip
Use 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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