Herbed Air Fryer Squash {Kabocha}
This herbed air fryer squash is the easiest recipe ever! We love kabocha, so that's the star of the air frying show today. If you’ve never tried this dark, squat, and starchy squash before, you’re in for a treat. These herby, crispy, and golden slices are simply delicious as a savory side. You’ll be blown away by their texture and deep flavor.
Servings 2 -4 (around 25 slices)
Calories 186kcal
Ingredients
- 1 medium kabocha squash around 2-3 pounds
- ½ tablespoon vegetable oil or oil spray or oil of your choice
- 1 tablespoon dried rosemary or 3 tablespoons of fresh rosemary leaves
- ½ teaspoon salt and pepper or to taste
Optional Garnishes:
- Pomegranate Seeds
- Tahini Drizzle
- Cayenne Pepper
Instructions
- Wash the outside of the squash.
- Cut the top off of the kabocha squash. Place the squash into the microwave and cook for 4-6 minutes on high (depends on the power of your microwave), stopping halfway to give it a check. The squash should be very slightly squishy, but not fully cooked.
- Let the squash cool for at least 5 minutes before cutting. Once the squash is cool, use a sharp knife to cut the squash in half from top to bottom. Scoop out all of the seeds and save for later (if you wish to make roasted seeds).
- Preheat the air fryer at 400 degrees for 5 minutes.
- Cut the squash into ½” slices so that you have large, semi-circle (smiley) shapes.
- Lay the squash slices in a single layer onto a piece of parchment paper or a large plate.
- Brush or spray the pieces on both sides with oil and season with rosemary, salt, and pepper.
- Add the slices in a single layer to the basket and cook at 400 degrees for 9-10 minutes, gently flipping the slices over halfway and being careful to check that they are crisp (but not burnt) on the outside. It might take two rounds of cooking if you have a smaller air fryer.
- Once done, use a spatula to remove the air fried squash slices from the air fryer basket. Serve with a large salad or steamed veggies along with your favorite whole grain or legume (such as quinoa, brown rice, or black beans). Enjoy!
Notes
- Spice Suggestions - Besides rosemary, you could also use fresh or dried thyme, parsley, mint, and even cayenne pepper. For a sweet version, try cinnamon, nutmeg, and a sprinkling of brown sugar.
- Oil-free Version - You can completely eliminate the oil if you wish or just give the bare minimum of oil spritzes onto the tray of squash slices. The squash won’t be quite as crispy when cooked, but it will still be delicious.
- Oven Method - Preheat the oven to 400 degrees. Follow directions 1-5. Lay the squash slices in a single layer onto a parchment lined baking sheet (or using a silicone liner). Brush or spray the pieces on both sides with oil and season with rosemary, salt, and pepper. Place in the oven and bake for 30 minutes until the outside looks crisp and golden, gently flipping them over halfway through the cooking process.
- Squash Substitutions - You can use other types of squash for this recipe. Delicata, acorn, and butternut all work well in this recipe. Steaming time may vary if the squash is less dense than the kabocha squash (like the delicata), so microwave for only 4 minutes if you have a smaller squash or for longer (add 1 minute extra intervals after 4) if your squash is larger or denser. You can also steam the squash in a double boiler or Instant Pot, instead of using the microwave.
Nutrition
Calories: 186kcal | Carbohydrates: 40g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 602mg | Potassium: 1585mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6183IU | Vitamin C: 56mg | Calcium: 139mg | Iron: 3mg