Butternut Squash and Mushrooms Recipe

Step 1

If you're baking, preheat the oven to 400° F.

Step 2

In a large bowl, combine the squash and mushrooms. Set aside.

Step 3

Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth.

Step 4

Pour the sauce over the squash mixture, tossing to coat well, then transfer to your air fryer basket. If you're opting for spray oil, this is when you'd spray to coat. Make sure you're not using an aerosol sprayer, as this can damage your air fryer basket. Instead, use a manual spritz bottle to spray on the oil.

Step 5

Cook at 400° F for 20-30 minutes (see note), shaking every 5 minutes, until the squash pieces are browned on the outside and tender on the inside.

Step 6

Spread the squash mixture on a lined baking sheet. Bake for 45-60 minutes, stirring every 10-15 minutes, until the squash is browned on the edges and tender on the inside. Cooking time will vary depending on the size of your squash pieces and how browned you want it.

Step 7

Toss in the green onion and dried cranberries, and serve.