Go Back

Crispy Air Fryer Keto Acorn Squash with Garlic Parmesan Crust

Acorn squash crescents, skin on, pressed into a garlic-Parmesan and almond flour crust and air fried until deep golden with a fork-tender centre.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 acorn squash halved, seeded, cut into 1/2-inch crescents, skin on
  • 2 tbsp olive or avocado oil
  • 1/2 cup finely grated Parmesan
  • 3 tbsp almond flour or 2 tbsp almond flour plus 1 tbsp crushed pork rinds
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/2-3/4 tsp kosher salt
  • 1/4 tsp black pepper

Equipment

  • Air fryer
  • Mixing bowl

Method
 

  1. Microwave the whole squash 60 to 90 seconds to soften the rind, then halve, seed, and slice into 1/2-inch crescents. Pat dry.
  2. Toss the crescents with the oil. Combine the Parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper, and press the mix onto both sides of each slice.
  3. Preheat to 390°F. Cook in a single layer 10 minutes, rotate the basket, and cook 4 to 6 minutes more, until deep golden with crisp edges and a fork slides in with slight resistance.

Notes

Leave the skin on — it crisps and holds the slices together.
Coating falling off means wet slices; re-pat and press harder.
Patchy browning means the crumb is too dry — add a teaspoon or two of oil to the crumb bowl.