Spray the air fryer basket with non-stick cooking spray.
Rinse the squash and wipe dry with paper towels. Remove any sticky labels.
Cut in half lengthwise with a sharp knife.
Remove seeds and stringy stuff.
Brush the cut side and hollow (where the seeds were) with melted butter.
Place cut side down in the basket and air fry at 400F for 10 minutes.
Flip cut side up and air fry for 10 - 15 more minutes or until tender.
Remove from basket and let cool slightly.
Serve as is or spoon out of the shells and mash with a fork - or use as directed in your recipe.
Notes
Storage:Store the cooked and cooled squash in an airtight container.You can keep the skin on or store cubed squashed pieces—any way you prefer to consume it.Leftover air fryer acorn squash lasts for about four days in the refrigerator or up to twelve months in the freezer—a great way to enjoy your favorite type of winter squash all year-'round! Tips:
If your squash is too hard to cut, place the whole thing in the microwave for a minute. It should soften just enough to cut more easily through the tougher skin.
When selecting squash, look for ones that feel heavy for their size. The skin should be smooth and on the duller side, but there shouldn't be any soft or squishy spots.
Be extra careful when attempting to cut squash. Use a sturdy cutting board and a heavy chef's knife for the best results.
A large metal spoon is the easiest way to scoop out the seeds and fibrous squash insides.
However, don't toss the seeds! Roast them in a single layer on a baking sheet for an extra fun treat!
Depending on the type of air fryer you have and the thickness of the skin of the acorn squash, cook time may vary. If you are air frying a small squash, test for doneness 2-3 minutes before cook time is over. The squash should feel easy to pierce with a fork, but still firm enough that it's not mushy.