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.