1. Prepare the Butternut Squash:
* Wash and Dry: Thoroughly wash the exterior of the butternut squash and pat it dry.
* Trim Ends: Using a large, sharp chef’s knife, carefully trim off about ½ inch from both the stem and blossom ends of the squash. This provides a stable base for peeling.
* Peel the Squash: Place the squash upright on a cutting board. Use a sturdy vegetable peeler to remove the tough outer skin. Peel downwards in long strokes, rotating the squash as you go. The skin can be quite tough, so take your time and apply firm pressure. Alternatively, you can cut the squash in half (neck from bulb) first, which can make it easier to manage.
* Cut in Half and Seed: Once peeled, lay the squash on its side and cut it in half lengthwise from stem to blossom end. Use a spoon to scoop out the seeds and stringy pulp from the bulbous end of each half. These seeds can be cleaned, seasoned, and roasted separately like pumpkin seeds!
* Cube the Squash: Place the squash halves cut-side down on the cutting board. Cut them into 1-inch thick slices, then stack a few slices and cut them into 1-inch wide strips. Finally, cut the strips into 1-inch cubes. Try to keep the cubes as uniform in size as possible to ensure even cooking. You should have approximately 4-5 cups of cubed squash.

2. Season the Squash:
* In a large mixing bowl, add the cubed butternut squash.
* Drizzle with the olive oil and maple syrup (if using).
* Sprinkle with ground cinnamon, nutmeg (if using), salt, and black pepper.
* Toss everything together gently but thoroughly with your hands or a spatula, ensuring each cube is evenly coated with the oil and seasonings.

3. Air Fry the Butternut Squash:
* Preheat (Recommended): Preheat your air fryer to 380°F (193°C) for about 3-5 minutes. Preheating helps the squash start cooking immediately and achieve a better sear.
* Arrange in Basket: Carefully transfer the seasoned butternut squash cubes into the air fryer basket. Arrange them in a single layer, ensuring they are not overcrowded. If necessary, cook in two batches to avoid overcrowding, which can lead to steaming rather than roasting.
* Air Fry: Cook for 15-20 minutes at 380°F (193°C).
* Shake Halfway: About halfway through the cooking time (around the 8-10 minute mark), pause the air fryer and give the basket a good shake. This helps to ensure all sides of the squash cubes cook evenly and get nicely browned.
* Check for Doneness: The squash is done when it is fork-tender and the edges are nicely caramelized and slightly crispy. Cooking time may vary slightly depending on the size of your cubes and your specific air fryer model. If it’s not tender enough, continue cooking for another 2-3 minutes and check again.

4. Serve:
* Once cooked to perfection, carefully remove the butternut squash from the air fryer basket.
* Serve immediately while hot. Garnish with fresh chopped parsley or thyme if desired for a touch of freshness and color.