Air Fryer Acorn Squash with Maple-Cinnamon Glaze & Greek Yogurt Drizzle
Equipment
- Air fryer
- Large mixing bowl
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Whisk
- Spoon or spatula
Ingredients
For the Acorn Squash
- 1 large acorn squash about 2 lbs, scrubbed clean
- 2 tbsp pure maple syrup not pancake syrup
- 1 tbsp olive oil
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cayenne pepper optional, for a subtle kick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
For the Greek Yogurt Drizzle
- 1/2 cup plain Greek yogurt full-fat or 2% recommended
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup to sweeten slightly
- 1 pinch ground cinnamon for garnish
- 1-2 tbsp water to thin to a drizzleable consistency
For Serving (Optional)
- fresh thyme leaves or rosemary for garnish
- flaky sea salt for finishing
- toasted pecans or pepitas for crunch
Instructions
Prep the Squash
- Microwave the whole acorn squash for 2–3 minutes to slightly soften the skin and make cutting easier and safer.
- Using a sharp, heavy chef's knife, carefully cut the squash in half from stem to tip. Scoop out the seeds and stringy fibers with a large spoon (save the seeds for roasting if desired).
- Cut each squash half into 3–4 wedges, leaving the skin on.
Season the Wedges
- In a large mixing bowl, whisk together the maple syrup, olive oil, cinnamon, nutmeg, cayenne (if using), salt, and black pepper.
- Add the squash wedges to the bowl and toss gently until every surface is well coated in the maple-cinnamon mixture.
Air Fry
- Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
- Arrange the seasoned squash wedges in a single layer in the air fryer basket, flesh-side up. Do not overlap — cook in two batches if your air fryer is small.
- Air fry for 15–18 minutes, flipping the wedges carefully halfway through cooking, until the flesh is fork-tender and the edges are caramelized and lightly crisped.
Make the Greek Yogurt Drizzle
- While the squash cooks, whisk together the Greek yogurt, lemon juice, and honey or maple syrup in a small bowl.
- Add water, one tablespoon at a time, until the mixture reaches a smooth, drizzleable consistency. Taste and adjust sweetness or tartness as needed.
Serve
- Arrange the hot air-fried acorn squash wedges on a serving platter or individual plates.
- Drizzle the Greek yogurt sauce generously over the top, then dust with a pinch of cinnamon and any optional garnishes such as fresh thyme, flaky sea salt, or toasted pecans.
- Serve immediately and enjoy!
Notes
Storage: Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 4–5 minutes to restore crispness. Make the yogurt drizzle fresh for serving.
Vegan option: Substitute coconut or almond milk yogurt for the Greek yogurt drizzle.
Seed-saving tip: Rinse the scooped seeds, toss with olive oil and salt, and air fry at 350°F for 8–10 minutes for a nutritious snack.
Air fryer models vary — start checking for doneness at the 14-minute mark.
Nutrition
Calories: 210kcalCarbohydrates: 38gProtein: 6gFat: 5gSodium: 310mgFiber: 4gSugar: 14g