Ingredients
1 acorn squash (about 1 lb.), halved, seeds removed
Olive oil cooking spray
1/4 tsp. plus 1/8 tsp. kosher salt
Freshly ground black pepper
1 small tomato, seeded and chopped
1/2 c. cooked black beans, rinsed and drained if canned
1/4 c. frozen corn, thawed
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
1 c. shredded cheddar (about 4 oz.), divided
Fresh cilantro leaves, for serving
Preparation
Step 1In an air-fryer basket, arrange squash cut side down. Cook at 370° for 10 minutes. Turn squash cut side up. Generously spray cut sides with cooking spray; season with 1/4 teaspoon salt and a few grinds of pepper. Continue to cook until squash is very tender and golden, 7 to 8 minutes more.Step 2Meanwhile, in a medium bowl, toss tomato, beans, corn, chili powder, cumin, paprika, half of cheddar, and remaining 1/8 teaspoon salt to combine.Step 3Remove air-fryer basket and carefully divide tomato mixture between squash. Top with remaining cheddar. Cook at 370° until cheese is melted and filling is warmed through, 2 to 3 minutes more. Top with cilantro.
How long does it take to cook squash in an air fryer? It takes around 20 minutes to roast acorn squash halves in an air fryer. Start by roasting the halves cut-side down, which caramelizes the surface’s starches. Next, cook them cut-side up until very tender. You can either fill acorn squash as in this recipe, or eat it as a simple side. Can you eat the skin of acorn squash? Though the skin of acorn squash is edible, some people don’t like its toughness. If that’s the case, scoop the filling out as you eat, leaving the dark green skin behind. What does acorn squash pair well with? Acorn squash pairs well with many different flavors thanks to its savory-sweet taste. In addition to the Mexican- and Tex-Mex-inspired flavors featured in this recipe, acorn squash is great stuffed with Italian sausage and farro or even given the sweet treatment with butter, brown sugar, and cinnamon.
