Air Fryer Acorn Squash with Brown Butter
Ingredients
1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices
2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons unsalted butter
1/4 cup fresh sage leaves
1/4 cup roughly chopped pecans
1 tablespoon finely grated Parmesan
Directions
Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes.
Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top.
