Air Fryer Stuffed Butternut

With its comforting, flavourful stuffing and sweet, tender squash, it’s an ideal dish to bring the season’s best ingredients to your table.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

First, I sliced off the end of the squash to create a stable, rounded base that would hold the filling. Then I carefully scooped out the insides with a spoon, making sure to save the soft flesh for later use in the filling. I gave the hollowed-out squash a light spray with Frylight oil, which helps it roast beautifully and adds a lovely crisp to the outer edges.

Step 2

Once prepped, I placed the squash in my air fryer and set it to 160°C. I let it cook for around 30 minutes until the squash was tender and golden brown, and the edges were just starting to crisp up – exactly how I like it!

Step 3

While the squash bowl was cooking, I got started on the filling. I prepared one cup of couscous according to the packet instructions. While that was fluffing up, I finely chopped half a red onion, a small amount of the reserved squash, and a handful of fresh kale. I also added a teaspoon of chopped dried apricots for a sweet contrast. I tossed everything with a teaspoon of olive oil and a drizzle of honey, then popped the mixture into the air fryer at 200°C for just 2 minutes to soften and blend the flavours – giving it a quick shake halfway through.

Step 4

Once done, I combined the roasted veg mixture with the cooked couscous and spooned it generously into the roasted butternut squash bowl. To finish, I sprinkled over some toasted pine nuts for a lovely crunch.

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