Air Fryer Orange-Cranberry Butternut Squash with Ginger
Description
This air fryer orange-cranberry butternut squash with ginger recipe uses orange juice, cranberries, and fresh ginger to add zing to butternut squash.
Ingredients
•
1 sheet heavy-duty aluminum foil
•
2 pounds butternut squash, peeled and seeded
•
1/2 cup fresh cranberries, rinsed and dried
•
1/2 cup orange juice
•
1/4 cup honey
•
1/4 cup melted butter
•
2 tablespoons grated fresh ginger
•
1/2 teaspoon salt, or to taste
•
1/8 teaspoon ground white pepper, or to taste
•
1/2 small orange, sliced
•
1 tablespoon chopped fresh parsley, or to taste
Directions
1
Line the basket of a 5.8-quart air fryer with heavy-duty aluminum foil. Foil should completely cover the bottom of the basket, and go about halfway up the sides, to form an inner pot.
2
Cut butternut squash into 2x3/4-inch pieces; place in the prepared basket. Sprinkle cranberries on top.
3
Whisk orange juice, honey, melted butter, grated ginger, salt, and white pepper together in a small bowl; pour over squash and cranberries.
4
Preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
5
Air fry squash mixture for about 10 minutes; stir, rotating unbrowned pieces to the top and browned pieces to the bottom. Continue air frying 10 minutes more; stir, rotating unbrowned pieces to the top and browned pieces to the bottom. Continue air frying 6 minutes more; stir and cook until squash is fork-tender, about 4 minutes more.
6
Transfer squash and cranberries to a serving dish. Carefully lift foil out of the basket; pour liquid over squash and cranberries. Garnish with orange slices and parsley.