Last summer, I ended up with a mountain of yellow squash from my neighbor’s garden. Staring at that pile, I thought, why not try my air fryer? One batch of air fryer squash later, and it was game over. These crispy slices come out golden, tender inside with that perfect crunch—way better than pan-frying and zero oil splatter. If you’re wondering how long to cook squash in air fryer, it’s just 10-12 minutes at 400°F. This easy air fryer recipe has become my go-to side for weeknight dinners, especially since it’s naturally keto air fryer squash friendly.
Squash air fryer recipes like this one beat the oven every time. No preheating a big appliance, and the air fryer magic turns simple veggies into something addictive. I’ve tweaked it over months—added garlic powder for that savory kick, a squeeze of lemon to brighten it up. My family devours it alongside grilled chicken or fish tacos. Even picky eaters grab seconds. Ready to make your own squash recipes air fryer style? Let’s dive in.
How Long to Cook Squash in Air Fryer
Timing is everything with air fryer squash. Slice ’em about 1/4-inch thick for even cooking—too thick and the centers stay raw, too thin and they burn. Preheat your air fryer to 400°F; it takes just 3 minutes. Toss the slices in oil, season, and air fry in a single layer. Shake the basket halfway through. Total time? 10 minutes for tender-crisp, 12 for extra caramelized edges. I’ve burned a batch or two learning this, but now it’s foolproof.
Fresh yellow squash works best; it’s milder and less watery than zucchini. Pat slices dry to avoid sogginess—that’s my top air fried recipe secret. Your kitchen fills with this warm, garlicky aroma that pulls everyone in. Pair it with your favorite protein for a full meal.
Easy Air Fryer Recipe Ingredients
Grab these basics from your pantry and fridge. This keto air fryer squash version skips breading for pure veggie goodness.
- 2 medium yellow squash, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Juice of 1/2 lemon
Squash Air Fryer Recipe Instructions
- Wash and slice yellow squash into even 1/4-inch rounds. Pat dry with paper towels.
- In a large bowl, toss slices with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Coat evenly.
- Preheat air fryer to 400°F for 3 minutes.
- Arrange squash in a single layer in the basket. Don’t overcrowd—cook in batches if needed.
- Air fry for 10-12 minutes, shaking halfway. Edges should be golden and crispy.
- Remove, squeeze lemon juice over top, and sprinkle parsley. Serve hot.
That’s it—your air fryer squash is ready. The first bite? Crispy outside, soft and sweet inside, with smoky spices lingering. I usually make a double batch because leftovers never happen.
Moving on to those little tweaks that make this yellow squash in air fryer shine even more.
Pro Tips for Perfect Air Fryer Squash
Don’t skip patting dry; moisture is the enemy of crispiness. Use avocado oil if olive oil’s flavor feels strong. For extra char, broil 1 minute after air frying—but watch closely. Test doneness by poking a slice; it should give slightly but hold shape. These tricks turn a basic side into your new favorite easy airfryer recipe.
Keto Air Fryer Squash Variations
Mix it up! Add parmesan for cheesy crunch, or chili flakes for heat in your squash recipes air fryer. Try Italian seasoning for herb lovers, or buffalo sauce post-cook for wings vibes. Zucchini works too—just reduce time by 2 minutes. Vegan? Already is. Make it a meal by tossing with chickpeas midway.
- Parmesan Keto: Sprinkle 1/4 cup grated parm before frying.
- Spicy: 1/4 tsp cayenne with the spices.
- Herb Garden: Fresh thyme or rosemary instead of parsley.
Troubleshooting Squash Air Fryer Recipe
Soggy results? Overcrowded basket or wet slices. Burnt edges? Check at 8 minutes next time. Too bland? Up the smoked paprika—it’s magic. Small air fryer? Batches are your friend. If it’s not crisping, your model’s fan might run cooler; add 2 minutes.
Ingredient Substitutions
No yellow squash? Zucchini or pattypan swap in seamlessly. Out of smoked paprika? Regular paprika plus a pinch of liquid smoke. Garlic powder gone? Fresh minced garlic (1 clove per tsp). Oil-free? Cooking spray for lighter keto air fryer squash.
Storage and Serving Suggestions
Leftovers keep in an airtight container in the fridge for 3 days. Reheat in air fryer at 375°F for 3 minutes to revive crisp. Freeze cooked slices up to 2 months; thaw and reheat same way. Serve with grilled meats, in salads, or as a snack with ranch dip. Pairs great with fish or steak.
Frequently Asked Questions
How long to cook squash in air fryer?
10-12 minutes at 400°F, shaking halfway, for crispy yellow squash in air fryer.
Is air fryer squash keto friendly?
Yes! This keto air fryer squash has under 5g net carbs per serving.
Can I use other squash types?
Absolutely—zucchini, butternut (cubed, 15 mins), or acorn work great.
Breading needed for crispiness?
Nope, oil and high heat give perfect crunch in this easy airfryer recipe.
Batch cooking tips?
Cook in single layers, rotate batches. Keep warm in 200°F oven.
Oil amount right?
One tablespoon coats perfectly without sogginess.
Air Fryer Squash
Equipment
- Air fryer
Ingredients
- 2 medium yellow squash sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon onion powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley chopped, for garnish
- 0.5 lemon juice
Instructions
- Wash and slice yellow squash into even 1/4-inch rounds. Pat dry with paper towels.
- In a large bowl, toss slices with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper. Coat evenly.
- Preheat air fryer to 400°F for 3 minutes.
- Arrange squash in a single layer in the basket. Don’t overcrowd—cook in batches if needed.
- Air fry for 10-12 minutes, shaking halfway. Edges should be golden and crispy.
- Remove, squeeze lemon juice over top, and sprinkle parsley. Serve hot.
Notes
- Pat slices dry for maximum crispiness.
- Shake basket halfway for even cooking.
- Store leftovers in fridge up to 3 days.
