Air Fryer Stuffed Butternut Squash Boats with Quinoa and Cranberries

Name: Air Fryer Stuffed Butternut Squash Boats with Quinoa and Cranberries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium butternut squash (about 2 pounds), halved lengthwise and seeded; 1 cup cooked quinoa (can be prepared ahead); 1/3 cup dried cranberries; 1/4 cup chopped pecans or walnuts (optional for crunch); 1 small red onion, finely diced; 2 cloves garlic, minced; 1 tablespoon olive oil, plus extra for brushing; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); Juice of 1/2 lemon

By AirFryFeast Editorial TeamPublished Apr 15, 2026 | Updated Jun 16, 2026

A vibrant main course featuring crisp air-fried butternut squash boats filled with a flavorful quinoa, cranberry, and herb stuffing. easy, and ready in 30 minutes.

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Air fryerAmericanEasyAir Fryer Friendly

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings4

Temperature375°F / 190°C

Ingredients

Servings4

1 medium butternut squash (about 2 pounds), halved lengthwise and seeded
1 cup cooked quinoa (can be prepared ahead)
1/3 cup dried cranberries
1/4 cup chopped pecans or walnuts (optional for crunch)
1 small red onion, finely diced
2 cloves garlic, minced
1 tablespoon olive oil, plus extra for brushing
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Juice of 1/2 lemon

Instructions

Preheat your air fryer to 375°F (190°C).
Lightly brush the cut sides of the butternut squash halves with olive oil and season with salt and pepper.
Place the squash halves cut-side down in the air fryer basket. Cook for 12-15 minutes until tender and the skin starts to crisp.
While the squash cooks, heat 1 tablespoon olive oil in a medium skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, thyme, cinnamon, nutmeg, and a pinch of salt and pepper. Cook for 1-2 minutes until fragrant.
In a mixing bowl, combine the cooked quinoa, sautéed onion mixture, dried cranberries, and chopped nuts, if using.
Add lemon juice and adjust seasoning with salt and pepper to taste. Mix well.
Once the squash halves are tender, carefully turn them cut-side up and scoop out some flesh to create a boat shape, leaving a 1/4-inch border to hold the filling. Reserve the scooped flesh.
Mix the scooped squash flesh into the quinoa stuffing mixture.
Stuff each squash half generously with the quinoa and cranberry filling, mounding slightly.
Return the stuffed squash boats to the air fryer and cook an additional 5-7 minutes at 375°F (190°C) until the tops are golden and slightly crisp.
Remove from the air fryer, garnish with fresh parsley, and serve warm.

Recipe guidance

Crispiness Control

Pat the butternut squash dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.