Air Fryer Paprika Pumpkin
33 min
|
easy
|
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 18 min | 33 min |
Introduction
This air fryer paprika pumpkin is smoky, tender, and lightly crisp on the edges, with so little hands-on time.
It makes a cozy, colorful side dish that pairs beautifully with roasted meats or simple weeknight mains.
The warm paprika, garlic, and onion flavors fit right in on a Thanksgiving table or a relaxed Christmas dinner.
Ingredients (4 servings)
Ingredients:
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How to Make Air Fryer Paprika Pumpkin
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Prep the pumpkin
Cut pumpkin into 1-inch cubes if needed, then pat dry with paper towels so it roasts, not steams. Place the cubes in a large bowl for seasoning.
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Season with oil and spices
Drizzle pumpkin with olive oil, then add smoked paprika, garlic powder, onion powder, black pepper, and salt. Toss until every cube is evenly coated and no dry spice remains on the bottom of the bowl.
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Preheat the air fryer
Preheat the air fryer to 380°F for about 3 minutes so the pumpkin starts cooking as soon as it goes in.
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Start roasting the pumpkin
Spread the seasoned pumpkin in a single layer in the air fryer basket, leaving a little space between pieces if possible. Air fry for 8 minutes.
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Shake and finish cooking
Shake the basket well to flip the pumpkin, or use tongs to turn any pieces that are browning faster. Air fry for another 8 to 10 minutes, until the edges are browned and the centers are fork tender.
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Season and serve
Taste a piece and add a pinch more salt or smoked paprika if you like a bolder flavor. Serve hot as a side dish, over grains, or tucked into salads and bowls.
Substitutions
- Use butternut squash instead of pumpkin
- Butternut squash roasts up just as sweet and tender, with a slightly smoother texture and very similar flavor.
- Swap avocado oil for olive oil
- Avocado oil handles high heat very well and gives a neutral, clean flavor that lets the smoky spices really shine.
- Use chili powder and regular paprika instead of smoked paprika
- Mix equal parts mild chili powder and sweet paprika for warmth and color, though you will miss the distinct smoky note.
Tips
- Dry the pumpkin well
- Moisture on the surface keeps the cubes from browning, so pat them very dry before adding oil and spices.
- Do not overcrowd the basket
- Crowding leads to steaming instead of roasting, so cook in two batches if your air fryer basket is small.
- Adjust time for softer or firmer texture
- For softer pumpkin, cook a few minutes longer; for firmer pieces, start checking for doneness around 14 minutes.
- Shake more often for even browning
- If your air fryer has hot spots, pause and shake the basket every 5 minutes to keep the pumpkin cooking evenly.
- Line with parchment for easier cleanup
- Use air fryer safe parchment with holes to prevent sticking, but avoid solid sheets that block airflow and trap moisture.
Nutrition Facts *
| Energy | 240 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 6 | g |
| Carbohydrates | 47 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My pumpkin is browning too fast but still hard inside, what should I do?
- Lower the temperature to 360°F and continue cooking, shaking often; slower cooking lets the centers soften without burning.
- The pumpkin turned out soggy instead of crisp, why did that happen?
- The basket was likely too crowded or the pumpkin was wet; cook in batches and dry the cubes thoroughly next time.
- Can I use frozen pumpkin or squash cubes?
- Yes, but cook them from frozen at 380°F, and add several extra minutes so the moisture can evaporate and brown.
- How can I make this pumpkin spicier?
- Add a pinch of cayenne or chipotle powder with the paprika, then taste after cooking and adjust to your heat preference.
Serving Suggestions
This smoky paprika pumpkin pairs beautifully with roasted chicken, pan-seared salmon, or a big tangle of garlicky greens.
For a fun twist, drizzle with tahini and lemon, or sprinkle feta and toasted pepitas right before serving.
Reviews
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Deborah, Austin, TX: Really solid for meal prep: the pumpkin came out smoky and tender with nice browned edges, and it held up well in the fridge. I tweaked it by cutting the salt to about 3/4 tsp and adding a pinch of cayenne plus a squeeze of lemon at the end to brighten the sweetness. I also cooked it at 360°F for a few extra minutes because 380°F was browning the outside faster than the centers softened. For crispier results, I did it in two batches and finished with a quick extra dusting of smoked paprika after cooking.
: Love these tweaks, Deborah! Dropping to 360°F and cooking a bit longer is a great way to get tender centers without over-browning, and the cayenne plus lemon finish sounds perfect for balancing the sweetness.
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