Ingredients:

  • 1 medium (approx. 2 lbs / 900g) acorn squash
  • 1 tbsp (15ml) melted coconut oil
  • 3 tbsp (42g) unsalted butter, melted
  • 3 tbsp (36g) light brown sugar, packed
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 pinch (0.1g) ground nutmeg

Instructions:

  1. Cut the acorn squash in half lengthwise and use a spoon to scoop out the seeds and stringy fibers.
  2. Brush the outer skin and the inner cavity with a thin layer of oil to prevent sticking.
  3. In a small bowl, whisk together melted butter, brown sugar, cinnamon, salt, and nutmeg until the sugar is mostly dissolved.
  4. Generously brush the butter-sugar mixture over the flesh of the squash halves, ensuring the glaze reaches the edges.
  5. Place squash cut-side up in the air fryer basket and cook at 380°F (193°C) for 20–25 minutes, or until the flesh slides in with zero resistance when poked with a fork.
  6. Let the squash rest for 2 minutes to allow the residual heat to set the glaze into a sticky crust.