Start by cutting the butternut squash in half. Use a spoon to remove all of the seeds and fibers.
Next, brush the avocado oil onto each half of the butternut squash.
Mix together the cinnamon, salt, and coconut sugar in a small bowl with a spoon or whisk.
Then sprinkle on an even layer of the cinnamon sugar mixture. Place the squash halves face down in your air fryer.
Air fry at 375 degrees for 25 minutes and then remove them from the oven and carefully flip them so they are facing up. Air fry for an additional 10 minutes or until tender and the top is caramelized. (Timing will vary depending on size.)
Remove from oven and serve hot!
Notes
Expert Tips
Butternut squash skin is very hard which makes it difficult to cut into. Bake it while the oven is preheating for about 5-10 minutes to soften it. This will make it much easier to cut in half!
Use a grapefruit spoon to remove the seeds and fibers from the butternut squash.
Start with the butternut squash face down so it steams and cooks faster. Flip to caramelize the top.
Use silicone brushes to add a little oil to each butternut squash. (Your fingers work too!)
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator. They will last about 3-4 days.You can keep the cooked butternut squash in the skin or scoop it out to put it in a smaller container.