Cooking methods have evolved over the years. Traditional methods of steaming, boiling and roasting will remain but air frying is a new enough method and a great addition. I decided to hop on the air frying wagon a couple of months ago and have not regretted it one bit.
Air fryers are very economical to run and so efficient! And whats more they are great for cooking vegetables in a speedy tasty manor.
Butternut squash is a great winter veg, I spied the hasselback version and was dying to try it out. Basted in a spiced butter it is a delicious side dish. If you don’t own an air fryer you can make the same dish in a casserole or roasting dish in the oven, it will take about an hour at 180C.
- small/medium butternut squash (make sure it will fit in your air fryer)
- 100g butter
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon chilli
- good pinch of salt and black pepper
- Cut the top off the butternut squash.
- Carefully cut the butternut squash in half and scoop out the seeds.
- You’ll need 2 chop sticks to make incisions in the squash. Take one half of the squash and place a chop stick on either side. Hold the sticks in place along with the squash with one hand and chop multiple thin slices with a sharp knife down as far as the sticks with the other hand. they should be about 4mm thick. Repeat with the other half of the squash.
- Melt the butter in a pot or microwave and add in the paprika, cumin, chilli, salt and pepper, give it a stir.
- Remove the grill place and pour the spiced butter into the air fryer basket
- Place both of the pieces of squash in the basket, flat side down in the spiced butter.
- Air fry for 25 minutes, basting with the butter half way through.
- Check the squash is fully cooked by piercing with the tip of a sharp knife.
- When its fully cooked remove carefully from the basket, baste again with the spiced butter and serve.