Air Fryer Butternut Squash Fajitas
The cut size of squash is important. Time is approximate and depends on the size you cut the squash. If it’s smaller and crisps up faster, then don’t use the whole cooking time. If your air fryer is smaller, cook this in batche
Servings: 6 Servings
Calories: 294kcal
Ingredients
- 1 small butternut squash (1.5 pounds (680g)), peeled and cut into 1/2” cubes
- 1 small onion , sliced thick
- 1 small bell pepper , sliced
- 2 Tablespoons (30 ml) vegetable oil
- 3 cloves garlic , minced
- 1 teaspoon (5 ml) salt , or to taste
- 1 Tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/4 cup (60 ml) chopped cilantro , optional
For Serving (choose your favorites)
- 12 Tortillas , fajita sized (about 5-6" usually)
- Pico de gallo/salsa, shredded cabbage, cheese, lettuce, limes, etc.
Equipment
Instructions
- In a large bowl, whisk together 2 Tablespoons (30ml) oil, minced garlic, 1 teaspoon (5ml) salt, 1 Tablespoon (15ml) Worcestershire sauce, 1 teaspoon (5ml) chili powder and 1/2 teaspoon (2.5ml) cumin. Add squash, onions and bell pepper. Toss to coat all vegetables.
- Put seasoned vegetables to air fryer basket/tray (if you have a small air fryer, cook in batches). Spread out evenly.
- Air Fry at 380°F (193°C) for 15 minutes, then shake and turn the squash.
- Continue Air Frying the squash at 380°F (193°C) for 5-15 minutes or until the squash is tender and has crispy edges.
- When squash mixture cools, toss with the optional chopped cilantro. Serve with warmed tortillas and your favorite toppings.
Nutrition
Calories: 294kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 878mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13822IU | Vitamin C: 44mg | Calcium: 160mg | Iron: 3mg