Ingredients
Scale
- 1 medium butternut squash (long neck is best for uniform rounds)
- 2 tablespoons olive oil or avocado oil
- 3 tablespoons pure maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon
- Sea salt and cracked black pepper to taste
- Optional: Fresh thyme or crumbled feta for garnish
Instructions
- Start by peeling the butternut squash. Use a sharp knife to cut the neck of the squash into rounds about 1 inch thick. You can save the bulbous bottom for another recipe or scoop out the seeds and slice it as well. Place the squash rounds in a large pot of boiling salted water. Boil for about 10 to 12 minutes until they are fork-tender but not falling apart. Drain the water and let the squash rounds steam-dry for a few minutes.
- Line your air fryer basket with parchment paper or a light coating of oil. Place the boiled squash rounds into the basket, leaving space between them. Use the bottom of a flat glass or a heavy ramekin to gently press down on each piece until it is flattened to about 1/2 inch thick. In a small bowl, whisk together the olive oil, maple syrup, paprika, garlic powder, cinnamon, salt, and pepper. Brush this mixture generously over the tops of the smashed squash.
- Set your air fryer to 400°F (200°C). Slide the basket in and cook for 15 to 20 minutes. Halfway through the cooking time, carefully flip the squash rounds using a spatula. Brush the other side with any remaining maple mixture. Continue cooking until the edges are deep golden brown and look visibly “shattered” and crispy. The natural sugars in the maple syrup will bubble and caramelize during the last few minutes.
- Carefully remove the crispy squash rounds from the air fryer. They will firm up even more as they cool for a minute. Arrange them on a serving platter. For a beautiful finish, sprinkle with fresh thyme leaves, a little extra sea salt, or even some crushed pecans for added texture. Serve immediately while they are at their peak crispiness.
- Cook Time: 50 minutes