Paleo air fryer squash wedges with sage and pecans

Air fryer Hokkaido squash wedges with sage, pecans, maple syrup and chilli, served on rocket. A paleo lunch or side dish with 10 g fibre.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 387 kcal per serving
• Protein: 8 g
• Fat: 26 g
• Carbs: 26 g

Ingredients

• 1 Hokkaido squash
• 40g pecans
• 60g rocket
• 2 tbsp olive oil
• 8 sage leaves
• 1 tsp maple syrup
• 1 pinch of chilli flakes
• ½ tsp salt

Method

You’ll need: air fryer · chopping board · knife

1. Halve the squash, scoop out the seeds and cut it, skin on, into 2 cm wedges.
2. Toss the wedges with the olive oil, salt and chilli flakes and lay them side by side in the basket.
3. Cook the squash at 190 °C for 15 minutes without preheating, turning after 8 minutes.
4. Scatter the pecans and sage leaves over the top, drizzle everything with the maple syrup and cook for another 4 to 5 minutes.
5. Serve the squash wedges on the rocket.

Good to know

Hokkaido is the easiest squash there is: leave the skin on, cut it into wedges, done. In the air fryer the edges caramelise and the sage leaves turn into crisps.

Swaps

Pecans → walnuts (more bitter). Maple syrup → honey (if it doesn't need to be vegan). Rocket → lamb's lettuce (milder). Hokkaido → butternut squash, peeled (sweeter).

Cooking tips

Add the nuts only at the end, otherwise they burn. In baskets under 4 litres, cook the squash in two batches so it roasts rather than steams.

Storage

Roasted squash wedges keep for 3 days in the fridge and are good cold in a salad.

Allergens

Contains pecans (tree nuts); suitable for children without the chilli, and fine in pregnancy.

Frequently asked questions

How long do squash wedges keep in the fridge?

Roasted squash wedges keep for 3 days in the fridge and are good cold in a salad.

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