This recipe requires an Insta pot and an air fryer. This is one of my favorite things to make and sometimes I’ll just eat half a butternut squash for lunch because I can’t stop eating them when I make them for meal prep! Normally I can get two meals for two people plus I have created another recipe using the bottom half of the butternut from this recipe in a butternut hummus that is out of this world! That recipe will be posted shortly 😉 so one butternut squash goes a long way!
One butternut squash
Olive oil or other oil of choice for coating
Sprinkle a lot or a little depending on your taste of the following spices over the tops paprika, garlic powder, onion powder, pepper, salt.
First step is to peel and quarter length wise the butternut squash cutting off the very tips on each end. Scoop out the seeds. Place in instant pot with trivet or silicone mesh and 1 cup water. Pressure cook on high for nine minutes. Quick release the pressure when Insta pot is finished cooking. These will be partially cooked at this point. Now cut off the rounded portion at the bottom and save that for another meal or it can be roasted as well. I like to use it for hummus, soup, or chopped and added to cooked dishes.
Next coat the butternut squash that will be roasted with a little olive oil and then sprinkle with your seasonings of choice. A little Cayenne adds a nice kick to! Add to your air fryer basket and set temperature to 390°F and cook for 20 minutes. If you want them extra crispy you can go another five minutes. Serve hot or save for later. I also like them cold sliced in a salad or a wrap next day.
I like to keep the seeds and roast them or you can toss them or plant them!