Description

Butternut squash is a versatile and delicious winter squash, and an excellent addition to fall and winter meals. You can mash, purée, steam, or roast it, and you can serve it as a side dish or add it to soups, salads, pasta dishes, roasted vegetable medleys, and sauces.

Directions

1. Gather the ingredients.
2. Peel the squash. Scrape out and discard the seeds or roast them as you would pumpkin seeds.
3. Use a large, sharp chef's knife to cut the squash into 1-inch cubes
4. In a large bowl, toss the squash cubes with the cinnamon, salt, pepper, and oil.
5. If your air fryer manual recommends preheating, preheat it to 390 F. Brush the air fryer basket with some oil and add the squash. If you have more than 3 or 4 cups of cubes or your air fryer is small, you may need to cook the squash in 2 batches.
6. Cook the squash at 390 F for 15 to 20 minutes, stirring the squash or shaking the air fryer basket every 5 to 7 minutes.
7. Meanwhile, make the balsamic glaze. Turn on an exhaust fan and open a window if you can. Combine the balsamic vinegar, brown sugar, and cinnamon stick, if using, in a medium saucepan and bring to a boil over medium heat.
8. Reduce the heat to a simmer and continue to cook until the mixture is reduced and coats the back of a spoon, about 10 minutes. You should have 2/3 to 3/4 cup of glaze. Discard the cinnamon stick.
9. Transfer the hot butternut squash to a serving dish and drizzle with some of the balsamic glaze to taste.