Airfryer Kabocha Squash

If you’re looking for a squash recipe, look no further!

But seriously, the buttery and creamy texture of the Kabocha squash when it’s roasted or airfryed is unlike no other. I’ve only every steamed or oven roasted this squash, so I wasn’t sure how it would turn out in the airfryer. Not to my surprise, it turned out amazing! Which I should’ve known, anything I throw in the airfryer ends up tasting great.

7 Reasons why i love the kabocha squash:

packed full of Vitamin A
great source of Vitamin C
good source of fibre + iron + magnesium
lower-carb option than butternut squash, yams, or sweet potatoes — while still getting the satisfying taste and texture of a root vegetable
slightly sweet and nutty taste
creamy + buttery texture
and yes, you can eat the skin! it’s actually my favourite part, (but I also love crispy salmon skin so maybe I’m just a weirdo!)

ingredients:

1 Kabocha Squash
avocado oil spray (or another type of healthy fat alternative)
sea salt
optional: cinnamon

method:

1. preheat airfryer to 400 F.
2. cut squash in half, scoop out seeds.
3. slice squash evenly into wedges.
4. spray with oil (preferably avocado oil as it has a higher smoke point than other oils).
5. place the squash wedges in airfryer, I did 3 separate batches.
6. cook for 10 mins, and repeat with next batch.
7. top with sea salt.
8. you could also sprinkle with cinnamon for some extra flavour. 👌🏼