Introducing: healthy comfort food!
Add butternut squash, carrots, and aromatics to an air fryer and watch dinner happen in minutes. Sprinkle the finished product with a garlicky pepita topping for craveable crunch.
Ingredients
- 2 1/2 lb. butternut squash, peeled, cut into 1-inch pieces
- 2 medium carrots, cut into 1-inch pieces
- 1 large onion, cut into 1/2-inch-thick wedges
- 4 cloves garlic, 2 whole and 2 thinly sliced, divided
- 1 Fresno chile, seeded
- 4 sprigs fresh thyme
- 4 tbsp. olive oil, divided
- Kosher salt
- 2 tbsp. pepitas
- 1/4 tsp. smoked paprika
- Sour cream and crusty bread, for serving
Directions
Step 1
In large bowl, toss squash, carrots, onion, whole garlic cloves, chile, thyme, 2 tablespoons oil and 3/4 teaspoon salt. Transfer to air-fryer basket and air-fry at 400°F, shaking basket occasionally, until vegetables are tender, 30 minutes. Discard thyme sprigs.
Step 2
Meanwhile, in small skillet on medium, cook sliced garlic in remaining 2 tablespoons oil, stirring, until garlic begins to lightly brown around the edges, 2 minutes. Add pepitas and paprika and a pinch of salt and cook 1 minute; transfer to a bowl.
Step 3
Transfer all but 1/2 cup squash to blender, add 1 cup water and puree, gradually adding 3 more cups water, pureeing until smooth. Reheat if necessary and serve topped with sour cream and spiced pepitas and with crusty bread if desired. Serve topped with remaining squash.
NUTRITIONAL INFORMATION (per serving): About 280 calories, 15.5 g fat (2.5 g saturated), 5 g protein, 425 mg sodium, 36 g carb, 7 g fiber