Peel and chop your butternut squash into half inch cubes. See step by step photos above if needed.
Place the cubed pieces in a large mixing bowl along with all the seasoning for the option you're making. Mix well and place in the basket of your air fryer in an even layer.
Cook at 400 degrees F for 15-20 minutes, depending on your model and give it a good mix at the halfway point. The squash is ready when it's fork tender and crispy around the edges.
Cut your squash as uniform as possible for even cooking. If you leave some pieces too big, you'll end up with some harder pieces. They don't need to be perfect, but try and cut them as similarly sized as you can.For faster cooking, cut your pieces even smaller than the half inch I've recommended.Air fryers vary in strength, so start checking around the 15 minute mark. The squash is done when fork tender and the edges are brown and crispy.To save time, you may purchase pre-cubed butternut squash at your supermarket, but you'll still want to cut them down into smaller cubes.Leftovers keep refrigerated for 3-4 days. You may air fry to reheat or use a toaster oven.The nutritional information is for ¼ of the savoury version. The sweet version has 131 calories per serving.