Air Fryer Pumpkin
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!
Servings: 4 - 6
Calories: 109kcal
Equipment
Ingredients
- 1 small pumpkin, peeled and cubed (4 cups)
- ½ tablespoon of olive oil
- 1 teaspoon pumpkin spice
- 1 teaspoon of garlic powder
- 1 teaspoon 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.
- 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.
Notes
- Use a culinary pumpkin: While most ‘carving’ pumpkins are edible, they aren’t as tasty, can be fairly stringy, and have less flesh. So, use an edible variety for the best results.
- Save the seeds and peel: The peel can be turned into crispy chips, and the seeds can be roasted as a snack.
- To save time and effort: You may be able to purchase pre-chopped pumpkin.
- Cut even pieces: Or as even as you can for their shape. This will ensure they air fry evenly.
- Don’t overcrowd the basket: Spread it in a single layer with little to no overlapping. This ensures the pumpkin ‘roasts’ with caramelized edges. Cook in batches if necessary.
Nutrition
Calories: 109kcal | Carbohydrates: 23g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 1175mg | Fiber: 2g | Sugar: 9g | Vitamin A: 28954IU | Vitamin C: 31mg | Calcium: 83mg | Iron: 3mg
