Air Frying Potatoes and Squash

Baked Potato

Scrub and dry one or two potatoes.
Prick each several times with a fork.
Rub with a little oil, if desired.
Air-fry at 390°F for 35–50 minutes, turning halfway

Delicata Squash has a wonderful advantage: 

you can eat the skin! No peeling required.

This method is for squash fries....

Wash the squash.

Cut it lengthwise in half.

Scoop out the seeds and stringy bits.

Slice into half-moons about ½ inch thick.

Toss with a little olive oil and your favorite seasoning. 

I'd try garlic powder, black pepper, and a little salt. 

A sprinkle of paprika is nice, too, if you have it.

 

Air-fry

Temperature: 375°F

Time: 12–18 minutes

Turn the slices halfway through.

They're done when tender inside and nicely browned on the edges. 

        Add a few minutes if necessary.

Delicata squash

Wash the squash

Carefully cut it lengthwise in half.

Scoop out the seeds and stringy center.

Place the halves cut-side up in your basket

Air-fry at 375°F for about 20–30 minutes, checking for tenderness with a fork.

         You can brush the cut surfaces with a little oil, but you don't have to.          

 The flesh should become soft and sweet. 

You can scoop it out with a spoon or eat the tender skin, too.

Acorn squash

Wash it and carefully cut it from stem to tip.

Scoop out the seeds.

Put the halves cut-side up in the basket.

Air-fry at 375°F for about 25–35 minutes, depending on size.

It's ready when a fork easily pierces the thickest part of the flesh.