Easy Air Fryer Butternut Squash with Orange, Cranberry & Ginger

Ingredients

• 1 sheet heavy-duty aluminum foil
• 2 pounds butternut squash, peeled and seeded
• 0.5 cup fresh cranberries, rinsed and dried
• 0.5 cup orange juice
• 0.25 cup honey
• 0.25 cup melted butter
• 2 tablespoons grated fresh ginger
• 0.5 teaspoon salt, or to taste
• 0.13 teaspoon ground white pepper, or to taste
• 0.5 small orange, sliced
• 1 tablespoon chopped fresh parsley, or to taste

Instructions

1. Line your air fryer basket (5.8-quart recommended) with heavy-duty aluminum foil, ensuring it covers the bottom and extends halfway up the sides to create a foil 'pot'.
2. Cut the butternut squash into approximately 2x3/4-inch pieces and place them in the foil-lined basket. Then, sprinkle the cranberries evenly over the squash.
3. In a small bowl, whisk together orange juice, honey, melted butter, grated ginger, salt, and white pepper. Pour this mixture evenly over the squash and cranberries.
4. Preheat your air fryer to 350°F (175°C) following the manufacturer's directions.
5. Air fry the squash mixture for about 10 minutes, then stir, ensuring unbrowned pieces are on top and browned pieces are on the bottom. Continue air frying for another 10 minutes, repeating the stirring process. Finally, air fry for 6 more minutes, stirring and cooking until the squash is easily pierced with a fork, about 4 minutes.
6. Transfer the cooked squash and cranberries to a serving dish. Carefully lift the foil 'pot' from the air fryer basket and pour any accumulated liquid over the squash and cranberries. Garnish with fresh orange slices and parsley for a beautiful presentation.

Nutrition

• Calories: 197 kcal
• Fat Content: 8 g
• Fiber Content: 4 g
• Sugar Content: 18 g
• Sodium Content: 256 mg
• Protein Content: 2 g
• Cholesterol Content: 20 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g