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30 Minutes or Less

Air Fryer Butternut Squash (Sweet or Savory Option!)

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Air Fryer Butternut Squash

This Air Fryer Butternut Squash recipe is really simple to make and much quicker than using the oven! Perfect for weeknight dinners, use an air fryer to cook your butternut squash. Choose from sweet or savory seasoning options!

Air Fryer Butternut Squash

What is an Air Fryer?

I’m sure most of you know what an air fryer is, since it’s all anyone raves about now! But on the off chance you don’t, an air fryer uses convection heating to circulate air around your food. The food is held inside in a basket and a fan rapidly moves air around the food. It’s a great way to get that crispy, fried texture without a lot of additional fat. Air fryers use little to no oil to get the same effect as traditional deep frying.

Air Fryer vs. Oven – Why Use One Over The Other?

Conventional ovens work differently than air fryers because they produce heat by gas or electric. The heat is slowly dispersed through the oven over time. That’s why it takes a lot longer to cook food in the oven. On the other hand, air fryers use rapid air technology to create heat, which helps them heat up much more quickly. That small size helps them circulate the heat more evenly, crisping up your food without hot spots. Both are great ways to cook your food. Sometimes an air fryer is the better option if you want something done quickly.

MAIN INGREDIENTS NEEDED TO MAKE THIS Air Fryer Butternut Squash

  • Butternut Squash

  • Oil – Vegetable or Avocado

  • For Sweet Butternut Squash – Cinnamon & Brown Sugar

  • For Savory Squash – Salt, Paprika, and Garlic Powder

Tips To Follow When Making Butternut Squash in an Air Fry

  • First things first…you need to cut the squash into cubes for this recipe. If you aren’t sure how to properly (and safely) do that, you should totally check out my recent post explaining how to cut butternut squash!

  • Don’t forget to pre-heat your air fryer to ensure even cooking! If your air fryer does not have a pre-heat setting, turn it to the desired temperature (in this case, 390 degrees F) and allow it to run for around 3 minutes before placing your food in.

  • Remember to shake! When air frying smaller items you’ll want to shake the basket every so often to ensure even cooking. Once you open the basket to shake, the air fryer will temporarily pause but will resume cooking your food at the same temperature once you return the basket.
Air Fryer Butternut Squash (Sweet or Savory Option!)
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Air Fryer Butternut Squash (Sweet or Savory Option!)

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

300

kcal
Total time

30

minutes

This Air Fryer Butternut Squash recipe is really simple to make and much quicker than using the oven! Perfect for weeknight dinners, use an air fryer to cook your butternut squash. Choose from sweet or savory seasoning options!

Ingredients

  • 4 Cups Butternut Squash (cubed)

  • 1 Tablespoon Vegetable or Avocado Oil

  • For Sweet Squash:

  • 1 Teaspoon Cinnamon

  • 1 Tablespoon Brown Sugar

  • For Savory Squash:

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Paprika

  • 1/2 Teaspoon Garlic Powder

Directions

  • Place cubed squash in air fryer tray or basket then drizzle with oil and toss squash to evenly coat.
  • Pick either the sweet or savory squash ingredients and sprinkle in those respective seasonings. Give squash another quick toss before cooking at 390° Fahrenheit for 20 minutes, pausing to shake tray/basket halfway through. 

Recipe Video

Notes

  • Storage: Store cooked squash in an airtight container in the fridge for 3-5 days.

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Appetizers

Vegan Acorn Squash Soup With Chickpeas (Gluten-Free)

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Vegan Acorn Squash Soup

This healthy vegan acorn squash soup with chickpeas recipe offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Vegan Acorn Squash Soup

Squash is one of the ultimate Fall staple veggies that can be used in so many ways, including in this vegan soup! This recipe pairs perfectly with main holiday dishes (ham, turkey, etc), but it’s also a great choice for a healthy weeknight dinner. And did you know there are soo many benefits to eating acorn squash?! They have a ton of nutrients such as fiber, vitamin C, potassium, and magnesium. It’s also packed with antioxidants!

All in all, this vegan acorn squash soup is a delicious Fall comfort food that can be made just for you, or for the whole family. Now lets get cooking!

WHAT YOU NEED TO MAKE VEGAN ACORN SQUASH SOUP

  • Acorn Squash – This is the main staple to this decadent dish. Don’t forget to slice it in half and remove the seeds!

  • Vegetable Broth – Using a flavorful broth is key to making this soup extra delicious.

  • Fresh Thyme – Commonly used in soups and sauces, Thyme adds a sharp, minty layer of flavor without being overwhelming.

  • Coconut Milk – This acorn squash soup uses full-fat coconut milk, but other non-dairy milks such as soy, almond or oat milk would complement the nuttiness of the squash, as well.

  • Chickpeas – Chickpeas are high in protein and they’re tossed with a few spices and some olive oil. After baking, they become wonderfully crisp and flavorful. The perfect addition to add on top of this soup.

Adjust This Recipe to Your Diet

  • Non-Vegan: If you’re not following a vegan diet, you can add crumbled cheese on top or a scoop of plain Greek yogurt or sour cream.

  • Dairy: If you want a creamier soup, and aren’t strict on making this recipe dairy-free, use regular full-fat milk.

TIPS ON MAKING VEGAN ACORN SQAUSH SOUP

  • When removing the seeds from the squash, don’t use a spoon! Well, you can, but to make it easier, if you have a portion scooper or melon baller it’s going to make your life a whole lot easier. The deeply rounded shape of the scoop will help prevent the squash seeds from hitting the walls, floor, or you!

  • If you want a more intense flavor, use fresh sage instead of thyme.
Acorn Squash Soup (Vegan, Gluten-Free)
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Acorn Squash Soup (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: SoupsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

300

kcal
Total time

1

hour 

This healthy vegan acorn squash soup with chickpeas offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Ingredients

  • 2 whole acorn squash, sliced in half and seeds removed

  • 2 tablespoons olive oil, divided

  • 2 teaspoons salt

  • 1 yellow onion, chopped

  • 1 cup carrots, chopped

  • 3 garlic cloves, minced

  • 3 cups vegetable broth

  • 8-10 sprigs fresh thyme

  • 1 bay leaf

  • 1 cup full-fat coconut milk

  • For the crispy chickpeas:

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ¼ teaspoon cumin

  • ¼ teaspoon black pepper

Directions

  • Preheat oven to 350° Fahrenheit.
  • Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.
  • Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.
  • While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.
  • Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
  • Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.
  • Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.
  • For the chickpeas:
  • Pat chickpeas dry with a dish towel then transfer to a baking sheet.
  • Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.
  • Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!

Recipe Video

Notes

  • Storage: Acorn squash soup will keep for up to 5 days covered in the refrigerator. Reheat over medium-low heat in a saucepan, or in the microwave until warmed. 
  • Freezer: This soup will also freeze well for up to 3 months in freezer-safe sealed containers.

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30 Minutes or Less

Blackened Chicken (Gluten-Free, Dairy-Free)

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overhead image of blackened chicken on a plate with spices around the plate

This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one pan, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

blackened chicken on a plate with lemon wedges on the side and blackened seasoning on the side

What You Need To Make Blackened Chicken

Smoked Paprika – The main spice in our blackened seasoning is the incredible smoked paprika! Unlike regular paprika, smoked paprika has this irresistible smoky flavor that simply can’t be beat. If you don’t already have this delicious spice in your spice cabinet, then I highly recommend you buy some.

Cayenne Pepper – The amount of cayenne pepper you use in this blackened chicken recipe is entirely up to you and your spice preferences. I personally love a bit of spice, so I use almost 1/4 teaspoon in my seasoning. However, if you’re averse to spice, you can simply leave the cayenne pepper out altogether.

Chicken Breasts – Boneless and skinless chicken breasts are the way to go! Without the skin, the spices can better penetrate into the meat. This makes your chicken that much more delicious. And as far as boneless goes, it’s easier to eat – a no brainer if you ask me!

Adjust This Recipe To Your Diet

  • Make it Less Spicy: If you don’t like spice, simply omit the cayenne pepper in this blackened chicken recipe.
  • Make it Vegan: Turn this into a blackened tofu recipe by taking a block of tofu, pressing as much water out of it as possible, then slicing it down the center to create two tofu “steaks.” Then, season the tofu exactly how you would the chicken and cook for 3-5 minutes per side!

Tips For Making Blackened Chicken

  • Cook over medium-high heat, nothing lower! The key to blackened chicken is placing the seasoned breasts into a very hot pan. Then, do not touch the chicken until it’s ready to be flipped. This way, the crust will cook up super crispy and delicious!
  • Don’t forget to let your chicken rest after cooking. Once out of the pan, your chicken is holding on to a ton of its flavorful juices. Therefore, if you slice into it too soon, you risk having all that flavor pour out. So do yourself a favor and leave the chicken alone for at least 5 minutes!
  • Serve this chicken however you’d like! I enjoyed mine over a salad loaded with my favorite fresh vegetables. However, for a heartier meal, I recommend pairing this blackened chicken with a side of rice and/or roasted potatoes – yum!
Blackened Chicken (Gluten-Free, Dairy-Free)
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Blackened Chicken (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

This blackened chicken is incredibly tender and juicy! With a handful of delicious spices, and just one skillet, you’ll have an intensely flavorful protein. Enjoy this blackened chicken over a salad, with your favorite veggies, or whatever your heart desires for a quick and healthy meal!

Ingredients

  • 3 teaspoons smoked paprika

  • 1/2 teaspoon onion powder

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon black pepper

  • pinch of cayenne pepper, optional

  • 2 boneless skinless chicken breasts

  • spray cooking oil

  • 2 tablespoons avocado oil

Directions

  • Mix together the smoked paprika, onion powder, salt, garlic powder, dried thyme, dried oregano, black pepper, and cayenne pepper in a small bowl.
  • Coat both chicken breasts with either spray cooking oil or a drizzle of avocado oil, then sprinkle evenly with blackened seasoning.
  • Heat avocado oil in a large skillet over medium-high heat, then transfer chicken to skillet and cook for 5 minutes per side, or until cooked through. Remove chicken from heat, transfer to a plate, and cover with foil then let rest for 5-10 minutes before serving.

Recipe Video

Notes

  • This blackened chicken recipe can be easily doubles or even tripled! Making it the perfect and healthy meal to throw together for friends or family.

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30 Minutes or Less

Air Fryer Fish Tacos

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air fryer fish tacos on a plate with beer on the side

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

  • Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
  • Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
  • Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.
Air Fryer Fish Tacos
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Air Fryer Fish Tacos

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

  • For the fish:

  • 1/2 pound firm white fish, see Notes

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • For the salsa:

  • 2 tablespoons lime juice

  • 1 cup fresh mango, diced

  • 1/2 jalapeno, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • For serving:

  • 6 tortillas, see Notes

Directions

  • Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
  • Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
  • While fish cooks, add all salsa ingredients to a bowl and toss to combine.
  • Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

  • Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
  • Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

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Breakfast

Zucchini Hash Browns (Gluten-Free, Dairy-Free)

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two zucchini hash browns on a plate with a fried egg on top

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

two zucchini hash browns on a plate with a fried egg on top

Hash browns have always been and always will be my favorite part of a breakfast plate. I love my hash browns extra crispy, with just the right amount of flavor. These zucchini hash browns hit the spot while being low-carb and super healthy. And the best part? They require a whopping four ingredients to make! You can catch me throwing together these super easy zucchini hash browns all zucchini-season long. I also plan on prepping a big batch for my freezer to reheat and enjoy in the winter months.

If you’re like me and have difficulty finding time to throw together a complete breakfast for yourself in the morning, then you need this recipe in your life. I highly recommend doubling or even tripling it ahead of a long week and keeping them in the fridge or freezer as a quick grab-and-go breakfast all week or month long.

What You Need To Make Zucchini Hash Browns

Zucchini – Peak zucchini season runs from May through August, but can usually be found at grocery stores year round. If you own a zucchini plant, you know how fruitful these plants are (like zucchini for daysssss). To prepare zucchini for this recipe, start by trimming off one end of the zucchini and running that same end down a medium box grater. Immediately transfer the shredded zucchini to a dish cloth and get started with this recipe!

Egg – The egg not only adds protein to these zucchini hash browns, but holds them together while they cook. Most zucchini hash browns call for all purpose flour or cheese to help bind them together. Though I found that in order to keep them gluten-free and dairy-free you’ll just need one egg to hold these babies together.

Garlic Powder – I kept the seasoning light in this recipe as to not overwhelm this mild veggie. Feel free to add whatever other seasoning you’d like or even leave the garlic powder out altogether!

How To Freeze

  • Let the zucchini hash browns cool completely before transferring to a freezer-safe bag or container.
  • When ready to eat, remove from the freezer and heat in a 400° Fahrenheit oven for 5-8 minutes or until warmed through. Or you can pop them in the microwave for 1 minute – they won’t be as crispy but will still be delicious.
  • Either wrap them in a napkin to take with you and enjoy during your morning commute or top with a fried egg and fresh herbs for a complete breakfast!
Zucchini Hash Browns (Gluten-Free, Dairy-Free)
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Zucchini Hash Browns (Gluten-Free, Dairy-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

3

hash browns
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.

Ingredients

  • 2 zucchini, shredded

  • 1 egg

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon garlic powder

Directions

  • Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
  • Place shredded zucchini on a dish towel in a single layer, then sprinkle with 1/4 teaspoon salt. let sit for 30 minutes to draw out as much moisture as possible.
  • Wrap zucchini in towel and squeeze out as much liquid as possible, then transfer zucchini to a bowl.
  • Add in the remaining ingredients then mix until well combined.
  • Divide into 3 hash browns and transfer to the baking sheet.
  • Bake for 25-30 minutes or until golden brown, remove and let cool slightly before serving.

Recipe Video

Notes

  • Feel free to add or remove any seasoning you’d like, don’t be scared to make this recipe your own!

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