Air Fryer Acorn Squash Bites with Parmesan Crust, Crispy Sage, and Maple Yogurt

Name: Air Fryer Acorn Squash Bites with Parmesan Crust, Crispy Sage, and Maple Yogurt
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1 lb 5 oz acorn squash; 1/2 cup finely grated Parmesan cheese; 1/2 cup panko breadcrumbs; 2 tbsp olive oil; 1 tsp garlic powder; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/4 tsp black pepper; 12 leaves fresh sage; 1/2 cup plain Greek yogurt; 1 tbsp maple syrup; 2 tsp lemon juice; 1 tsp lemon zest; 1 tbsp fresh chives

Tender-on-the-inside, golden-on-the-outside acorn squash bites coated in a savory Parmesan-panko crust, finished with crispy sage and a lightly sweet maple yogurt sauce. An original Air Fryer recipe that works beautifully as an appetizer, side dish, or elevated snack.

20 minPrep

16 minCook

36 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

600 g acorn squash (seeded, peeled, and cut into 1.25-inch cubes)
45 g finely grated Parmesan cheese (for the crust)
40 g panko breadcrumbs (preferably fine)
30 ml olive oil (divided)
3 g garlic powder
2 g smoked paprika
4 g salt (divided)
1 g black pepper
6 g fresh sage
120 g plain Greek yogurt
15 ml maple syrup
10 ml lemon juice (freshly squeezed)
2 g lemon zest
5 g fresh chives (finely chopped)

Nutrition facts

per serving

188 kcal

Calories

6.2 g

Protein

19.8 g

Carbs

9.8 g

Fat

3.1 g

Fiber

16.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Preheat the Air Fryer to 390 °F / 200 °C for 3 minutes.
2
In a large bowl, toss the acorn squash with 1 tablespoon olive oil, garlic powder, smoked paprika, 1/2 teaspoon salt, and black pepper until all the cubes are evenly coated.
3
In a second bowl, combine the grated Parmesan and panko. Add the seasoned squash and toss so the mixture adheres to the surface of the cubes.
4
Arrange the squash in a single layer in the Air Fryer basket. Cook at 390 °F / 200 °C for 8 minutes.
5
Meanwhile, in a small bowl, stir together the Greek yogurt, maple syrup, lemon juice, lemon zest, and 1/4 teaspoon salt until smooth. Set aside.
6
Toss the sage leaves with the remaining 1 tablespoon olive oil to lightly coat them.
7
Open the Air Fryer, turn the squash cubes, and add the sage leaves to one side of the basket, making sure they do not overlap too much. Cook again at 390 °F / 200 °C for 6 to 8 minutes more, until the squash is browned and tender and the sage is crisp.
8
Transfer the squash to a serving platter, let the sage cool for 1 minute so it finishes crisping, then crumble it over the top. Serve with the maple yogurt sauce and finish with the chopped chives.

Chef tips

For a crust that sticks better, pat the squash very dry before tossing it with oil. Do not overcrowd the basket; cook in two batches if needed for the best browning.

Substitutions

You can swap the acorn squash for kabocha or butternut squash. Chives can be replaced with parsley. For a bolder flavor, use Pecorino instead of Parmesan.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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