Air Fryer Pumpkin
Air fryer pumpkin needs about 15 minutes of cooking, roughly half the time of the oven, and comes out with golden, slightly crisp edges and a soft middle. It is a simple side for a roast dinner, a topping for salads or a base for soup. Start with a culinary pumpkin or butternut squash, as the large carving kind is watery and bland.
- Total
- 30 min
- Prep
- 12 min
- Cook
- 18 min
- Serves
- 4
- Per serving
- 120kcal
Making air fryer pumpkin ahead
The cubes can be peeled and cut a day in advance and kept in a covered container in the fridge, which saves the awkward part on the day. Roast them just before serving, as air fryer pumpkin is at its best straight from the basket.
Leftovers keep in the fridge for up to 2 days. Reheat them in the air fryer at 180°C for 3–4 minutes until steaming hot all the way through, or blend them into soup.
How to cook air fryer pumpkin
Tap a time to start a timer.
- Prepare the pumpkin Cut the pumpkin in half on a steady board and scoop out the seeds and stringy bits with a large spoon. Cut into wedges, slice off the skin and cut the flesh into 2cm cubes, so that they cook at the same rate. A Hokkaido pumpkin can keep its skin on.
- Preheat and season Heat the air fryer to 200°C for . Meanwhile, toss the cubes in a large bowl with the olive oil, salt, pepper and thyme until evenly coated.
- Cook Tip the cubes into the basket in a single layer and cook at 200°C for , shaking the basket after . In a basket under 5 litres, cook in two batches of about 300g.
- Check and serve The edges should be golden and a knife should slide into the middle with no resistance. Give it 2–3 more minutes if it is not ready, then serve while hot.
Pumpkin types and ways to serve it
Butternut squash is the easiest swap and roasts in the same time. Hokkaido is sweet, with edible skin, and has its own recipe for air fryer Hokkaido pumpkin. Carving pumpkins sold around Halloween are bred for size, not flavour, so save them for lanterns.
Serve the cubes alongside roast chicken or sausages, or toss them through a green salad. For a bigger centrepiece, try a whole stuffed pumpkin.
Common problems and fixes for Air Fryer Pumpkin
- The pumpkin turns out soft and watery instead of golden.
- Either the basket was overfilled or the pumpkin was a large carving type. Use a single layer, cook in batches and choose butternut squash or a culinary pumpkin.
- Some cubes are burnt while others are still firm.
- Uneven pieces cook at different speeds. Cut everything to the same 2cm size and shake the basket halfway. If the edges darken too quickly, lower the heat to 180°C and add 2–3 minutes.
- The skin is tough.
- Peel butternut squash and large pumpkins before cooking. Only thin-skinned types, such as Hokkaido, are pleasant with the skin left on.
Frequently asked questions about Air Fryer Pumpkin
Do you need to peel pumpkin for the air fryer?
It depends on the type. Peel butternut squash and large pumpkins, but leave the skin on a Hokkaido, as it turns soft and edible.
How long does pumpkin take in the air fryer?
Cubes of 2cm take about 15 minutes at 200°C, shaking halfway. Larger pieces need longer, so cut to size rather than extending the time.
Can you cook frozen pumpkin cubes in the air fryer?
Yes. Cook them straight from frozen at 200°C for about 18–20 minutes, shaking halfway. They will be softer than fresh because frozen pumpkin holds more water.
Can you make it sweet?
Yes. Leave out the thyme and toss the cubes with the oil and ½ tsp ground cinnamon instead. Add a drizzle of honey or maple syrup after cooking.
How did you like the recipe?
4.8 / 5 · 64 ratings
