Air fryer pumpkin is tender inside with lightly caramelized edges, can be seasoned multiple ways, cooks in just 20 minutes, and is a perfect gluten-free, paleo, WFPB, vegan fall side dish!

Ingredients – 1 small pumpkin, peeled and cubed (4 cups) – ½ Tbsp of olive oil – 1 tsp pumpkin spice – 1 tsp of garlic powder – 1 tsp of Italian seasoning – Salt and pepper to taste

Instructions – In a large bowl, add the olive oil, and seasonings. Mix well and then add the cubed pumpkin. Toss well to coat all the pumpkin cubes evenly.

Instructions – Place the pumpkin pieces into the air fryer basket or tray in a single layer. Work in batches if the cubes are on top of each other. Air fry at 350 degrees F for 10 minutes. Open the basket, shake, and air fry for 10 minutes or until soft and roasted.

Storage Instructions: Allow the air fryer pumpkin to cool, and store any leftovers in an airtight container/ Ziplock/Stasher bag in the refrigerator for 4-5 days. Just note that they’ll soften over time.