This colorful side dish uses orange juice, cranberries, and grated fresh ginger to add some extra zing to butternut squash. The air fryer makes preparing dinner convenient, because it leaves your oven available for other duties. Goat cheese crumbles would be a delicious optional topping for this dish.
- 1 sheet heavy-duty aluminum foil
- 2 pounds butternut squash, peeled and seeded
- ½ cup fresh cranberries, rinsed and dried
- ½ cup orange juice
- ¼ cup honey
- ¼ cup melted butter
- 2 tablespoons grated fresh ginger
- ½ teaspoon salt, or to taste
- ⅛ teaspoon ground white pepper, or to taste
- ½ small orange, sliced
- 1 tablespoon chopped fresh parsley, or to taste
Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
Slice butternut squash into 2×3/4-inch pieces and place inside the foil-lined air fryer basket. Sprinkle cranberries on top.
Stir orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl. Pour over squash and cranberries.
Set air fryer to 350 degrees F (175 degrees C).
Air fry for about 10 minutes. Stir contents, making sure to rotate unbrowned pieces to the top and browned pieces to the bottom. Continue air frying for an additional 10 minutes. Stir again, rotating browned pieces beneath the unbrowned pieces, and air fry for about 6 minutes. Stir and cook until squash is fork-tender, about 4 minutes more.
Place squash and cranberries into a serving dish. Carefully lift the foil out of the air fryer basket and pour cooking liquid over all. Garnish with fresh orange slices and fresh parsley.
Preparation time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Servings: 6 – Yield: 6 servings