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    Home » Recipes » Air Fryer Vegetables

    Butternut Squash with Mushrooms and Cranberries (air fryer or oven!)

    Nov 1, 2022 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    image collage of butternut squash and mushrooms in a serving bowl and the ingredients with text labels on each one
    serving bowl of butternut squash and mushrooms with green onion and cranberry
    image collage showing the cut up butternut squash and mushrooms with dressing being poured on, then on the sheet ready to bake and before and after tossing in the green onion and cranberries

    Savory butternut squash and mushrooms studded with sweet-tart dried cranberries is a perfect holiday side dish. Make it in the oven or in the air fryer!

    serving bowl of butternut squash and mushrooms with green onion and cranberry
    Jump to:
    • Recipe notes
    • Tips for success
    • Squash shortcut
    • How to serve and store
    • Butternut Squash and Mushrooms Recipe
    • Frequently asked questions

    Recipe notes

    The recipe below includes oven and air fryer directions, but I definitely prefer making this recipe in the air fryer.

    cut up butternut squash and mushrooms with seasonings in bowls on a marble table, text labels on each ingredient

    If you've never roasted vegetables in your air fryer, you are in for a treat! The butternut squash and mushrooms cook in about half the time that it takes in a regular oven, and the results are tender and so flavorful.

    Start by making the quick blender dressing by blending up olive oil, maple syrup, soy sauce, balsamic vinegar, and garlic. Toss that with diced butternut squash and quartered button mushrooms.

    If you're baking, spread the squash and mushrooms onto a lined baking sheet, and bake. To air fry, transfer to your air fryer basket and cook until browned on the edges and tender on the inside.

    When the squash and mushrooms are done cooking, toss them with dried cranberries and chopped green onion.

    image collage showing the cut up butternut squash and mushrooms with dressing being poured on, then on the sheet ready to bake and before and after tossing in the green onion and cranberries

    Serve this up as a healthy holiday side dish or even as the veggie star of a weeknight meal. It's that quick and easy to make!

    Tips for success

    This dish is super simple to make and very hands-off, once you're done prepping. The prep is pretty simple, though you do need to do a careful job with the squash.

    image collage showing the progression of the butternut squash after baking in 15 minute increments

    The key to this recipe is prepping your squash properly, so the pieces will cook through evenly. Here's what you need to be sure to do:

    • Peel it thoroughly. Butternut squash skin is thick, so your vegetable peeler may not get all of the skin off on the first swipe. Keep peeling until the outside of our squash is the same, vibrant orange as the inside with no green strips visible. Any tough skin will stay hard in the air fryer.
    • Dice it well. The recipe calls for a ½" dice, and that is important. What's even more crucial, though, is that you keep your pieces relatively uniform in size. Otherwise, the larger pieces will not cook through, and I don't want you to have undercooked squash!

    If you're new to working with butternut squash, it's really not hard, but it can be a bit time-consuming. Make sure to peel thoroughly and dice evenly, and you'll be in good shape.

    Squash shortcut

    To save time and effort, you can often find pre-cut, fresh squash at the grocery store. It's normally in the same section as the other pre-cut veggies. 

    The pieces may be a bit bigger than you need, but it's much faster to cut those down to size than to start with a whole squash.

    This recipe will not work with frozen butternut squash. I have tested it with frozen several times, and it always turns into a mushy mess.

    How to serve and store

    Need some ideas for what to serve with air fryer butternut squash? Try some of these holiday faves!

    • chicken fried tofu and mashed potatoes
    • lentil loaf
    • pineapple-ginger glazed tofu
    • cranberry tofu

    It also makes a great addition to a salad! This squash recipe is the base for my hearty butternut squash kale salad.

    Any leftover squash and mushrooms will keep for three to four days in an airtight container in the fridge. You can serve leftovers hot or cold.

    serving bowl of butternut squash and mushrooms with green onion and cranberry

    Butternut Squash and Mushrooms Recipe

    Savory butternut squash and mushrooms studded with sweet-tart dried cranberries is a perfect holiday side dish. Make it in the oven or in the air fryer!
    Prevent your screen from going dark
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Holiday, Vegan
    Keyword: air fryer butternut squash, butternut squash and mushrooms, roasted butternut squash in the air fryer
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6
    Calories: 136kcal
    Author: Becky Striepe

    Ingredients

    • 4 cups diced butternut squash - You're going for ½" pieces. A 2-pound squash should do the trick.
    • 8 ounces button mushrooms - stemmed and quartered
    • 1 tablespoon olive oil - You can substitute another tablespoon of maple syrup or use spray oil, if you prefer. Just spray after transferring the mixture to the basket.
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • 4 cloves fresh garlic
    • ¼ cup chopped green onion - green parts only
    • ¼ cup dried cranberries

    Instructions

    • If you're baking, preheat the oven to 400° F.
    • In a large bowl, combine the squash and mushrooms. Set aside.
    • Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth.
    • Pour the sauce over the squash mixture, tossing to coat well, then transfer to your air fryer basket. If you're opting for spray oil, this is when you'd spray to coat. Make sure you're not using an aerosol sprayer, as this can damage your air fryer basket. Instead, use a manual spritz bottle to spray on the oil.

    Air fryer directions

    • Cook at 400° F for 20-30 minutes (see note), shaking every 5 minutes, until the squash pieces are browned on the outside and tender on the inside. 

    Oven directions

    • Spread the squash mixture on a lined baking sheet. Bake for 45-60 minutes, stirring every 10-15 minutes, until the squash is browned on the edges and tender on the inside. Cooking time will vary depending on the size of your squash pieces and how browned you want it.

    Assemble the dish

    • Toss in the green onion and dried cranberries, and serve.

    Equipment

    • Air Fryer optional

    Video

    Notes

    Size matters. Make sure that your squash pieces are small and uniform in size, so they cook evenly and in the time allotted. 
    20-30 minutes may seem like a big range of cooking times. Let me explain! The cooking time will vary depending on the size of your pieces, the size of your air fryer, and even how fresh the squash you chose is.

    Nutrition

    Nutrition Facts
    Butternut Squash and Mushrooms Recipe
    Amount per Serving
    Calories
    136
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Sodium
     
    176
    mg
    7
    %
    Potassium
     
    593
    mg
    17
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    9963
    IU
    199
    %
    Vitamin C
     
    22
    mg
    27
    %
    Calcium
     
    68
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Can I use frozen butternut squash?

    I do not recommend using frozen squash in this recipe. It just turns to mush.

    Can I make this oil-free?

    You can! Replace the oil with an extra tablespoon of maple syrup.

    Is this recipe gluten-free?

    As long as you choose gluten-free soy sauce, this recipe is gluten-free as written.

    What goes well with butternut squash?

    I love this as a holiday side dish. Try serving it up with your favorite veggie loaf and a side of mashed potatoes. It's also great on top of massaged kale.

    How long does it take to roast squash in the air fryer?

    It usually takes around 20 minutes at 400° F. It can take longer, depending on the size of your pieces and the size of your air fryer.

    Do I need to peel butternut squash before roasting?

    Yes, definitely. The peel on butternut squash is pretty thick, and it won't cook to a good texture.

    Can you put aluminum foil in the air fryer?

    If you have a nonstick air fryer basket, do not put aluminum foil or use metal utensils in it. Treat it like a nonstick pan.

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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Angela

      February 15, 2019 at 2:02 pm

      5 stars
      OMG delicious! I didn't have cranberries, i added in some small potatoes and bell peppers and used spray instead of oil. I will definitely be making this A LOT! Thank you for the recipe!

      Reply
      • Becky Striepe

        February 16, 2019 at 8:38 pm

        Thank you, Angela! I bet adding potatoes and peppers made it really nice and hearty.

        Reply
    2. Marty

      January 11, 2019 at 9:56 pm

      I don’t have a air fryer, yet! So, in th3 meantime I’ll try and bake it now.

      I love your videos, so easy to follow!

      Reply
    3. Julie Hasson

      December 14, 2018 at 7:11 pm

      5 stars
      Yum!!

      Reply
      • Becky Striepe

        January 05, 2019 at 5:01 pm

        Thank you, Julie!

        Reply
    4. Sarah De la Cruz

      December 11, 2018 at 1:27 am

      5 stars
      We made this tonight! So good—loved cooking the squash this way! And you're right—the onions take on a whole new flavor this way!!!

      Reply
      • Becky Striepe

        December 11, 2018 at 8:18 am

        Oh yay! I'm so glad you dug it, Sarah!

        Reply
    5. Dianne

      December 10, 2018 at 10:32 am

      5 stars
      I'm so in love with your air fryer! And with this recipe, too! I could make an entire meal out of it!

      Reply
      • Becky Striepe

        December 10, 2018 at 10:44 am

        Yesss, totally! Maybe with some cashews on top, to make it more filling?

        Reply
        • Anonymous

          September 20, 2019 at 10:45 am

          Why not pecans?

          Reply

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    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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