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Air Fryer Delicata Squash with Brown Butter and Sage

Delicata half-moons air fried until deep golden, then tossed with nutty brown butter and crisp-fried sage. The skin is edible, so no peeling.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 delicata squash halved, seeded, sliced into 1/2-inch half-moons
  • 3 tbsp avocado oil
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 4 tbsp unsalted butter
  • 10-12 sage leaves
  • flaky salt and lemon to finish

Equipment

  • Air fryer
  • Small saucepan

Method
 

  1. Scrub the squash, halve, scoop the seeds, and slice into 1/2-inch half-moons. Toss with the oil, salt, pepper, and garlic powder and rest 10 minutes.
  2. Preheat to 400°F. Cook in a single layer 8 minutes, shake to flip, then 5 to 7 minutes more to deep golden-brown.
  3. While the second side cooks, melt the butter over medium until golden specks form, then fry the sage 30 to 45 seconds until crisp.
  4. Toss the hot squash with the brown butter and sage, and finish with flaky salt, pepper, and a squeeze of lemon.

Notes

No need to peel — delicata skin softens and crisps.
Watch the butter: it goes from golden to burnt in seconds. Pull it at the first nutty smell.
Optional finish: 2 tbsp Parmesan or crushed pork rinds.