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!
Author Becky Striepe
4cupsdiced butternut squashYou're going for ½" pieces. A 2-pound squash should do the trick.
8ouncesbutton mushroomsstemmed and quartered
1tablespoonolive oilYou can substitute another tablespoon of maple syrup or use spray oil, if you prefer. Just spray after transferring the mixture to the basket.
¼cupchopped green oniongreen parts only
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.
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.
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.