Photographer: James Moffatt. Stylist: Olivia Blackmore.
With this easy air fryer pumpkin recipe, you’ll achieve that perfect balance of caramelised edges and creamy interior that makes roasted pumpkin so irresistible.
Topped with crispy sage, tangy fetta and crunchy walnuts, it’s an impressive vegetable side dish that’s perfect for weeknight dinners or entertaining.
Ingredients
Method
Preheat a 7-litre air fryer to 200°C for 3 minutes.
Place pumpkin and oil in a large bowl, then season. Using your fingers, massage the oil into each pumpkin wedge. Reserve bowl with remaining oil.
Taking care, place pumpkin upright in the air fryer basket; at 200°C, cook for 25 minutes, turning a number of times during cooking time, until tender.
Meanwhile, place sage leaves in reserved bowl and rub with remaining oil. Place sage in and around pumpkin pieces for the last 5 minutes of cooking.
Top pumpkin with sage, fetta and walnuts; serve drizzled with balsamic vinegar and a little extra olive oil.
Tips for air frying pumpkin
- Kent pumpkin works brilliantly for air frying due to its dense, sweet flesh that holds its shape well.
- Coating each pumpkin wedge with extra virgin olive oil ensures even browning and prevents sticking. The 200°C temperature is crucial for achieving that golden, caramelised exterior.
- Cut pumpkin wedges to 1.5cm thickness for the best results. Thicker pieces may remain raw in the centre, while thinner cuts can become mushy.
Serving suggestions
This easy air fryer pumpkin works as a side for roasted meats, tossed through salads, or enjoyed warm with crusty bread.
