3Tablespoonsall-purpose seasoningsee below, or use your favorite seasoning blend
2Tablespoonsfresh thyme leaves
3/4cupshredded parmesan cheese
All Purpose Seasoning
2Tablespoonsgarlic powder
1/2Tablespoononion powder
1/4teaspoondried minced garlic
1/2teaspoondried minced onion
1/2Tablespoonchili powder
1/2teaspoonmustard powder
1/2teaspoonpaprika
1teaspoondried parsley
1teaspoonKosher salt
Instructions
If easily removed, pop the stem off the acorn squash so you don’t have to cut through it. If it won’t pop off, you can slice off that end of the squash.
Cut the squash in half lengthwise. Use a spoon to scoop out the seeds and pulp.
Slice off each end of the squash, then cut the remaining squash into 3/4-inch pieces.
Brush the flesh of the acorn squash with olive oil. Turn over and brush the other side as well.
Season both sides of the oiled squash with all purpose seasoning.TIP - If you use our seasoning blend, you will only use half of the seasoning on this squash. Save the rest for another recipe!
Place the seasoned slices in the air fryer basket.TIP - You may need to work in batches. Do not crowd the squash. We needed two batches for this one squash.
Sprinkle the squash with thyme leaves.
Top each piece with shredded parmesan cheese.
Air fry at 380 F for 10 minutes. Remove to a wire rack and repeat for second batch.
Notes
There is no need to preheat the air fryer for this recipe.
The skin on acorn squash is edible. The air fryer will give it a bit of a crispy texture which some people may not care for. Eating the skin is entirely up to you!
Store leftover cooked acorn squash in an air-tight container kept in the refrigerator for up to 3 days. Use the reheat function on the air fryer to rewarm.