Ingredients:

  • 1 medium acorn squash (approx. 2 lbs / 900g), seeded and sliced into 1-inch wedges
  • 2 tbsp melted coconut oil or unsalted butter
  • 3 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground nutmeg

Instructions:

  1. Cut the acorn squash in half from stem to base. Scoop out the seeds and stringy bits with a spoon. Slice each half into 6-8 uniform wedges (about 1-inch thick). If the squash is rolling around, slice a tiny sliver off the bottom of each wedge to create a flat, stable base.
  2. In a large bowl, whisk together the melted oil, maple syrup, cinnamon, salt, and nutmeg. Add the squash wedges and toss thoroughly to ensure every millimeter of the squash is coated.
  3. Arrange the wedges in the air fryer basket in a single layer. Do not overcrowd the basket.
  4. Air fry at 375°F (190°C) for 15–20 minutes. Halfway through (around the 10-minute mark), shake the basket or flip the wedges.
  5. Cook until the edges reach a deep mahogany color and a fork slides into the thickest part with zero resistance.