– butternut squash – shallot, thinly sliced – orange juice – olive oil – chopped fresh rosemary – ground cinnamon – pepper to taste dried cranberries grated Parmesan cheese
Quarter the squash lengthwise. With a spoon remove the seeds
In a large bowl or baking sheet, toss together the squash, shallots, orange juice, olive oil, rosemary, cinnamon, salt, and pepper.
Place in the air fryer basket in a single layer, air fry to 380ºF turning halfway through, add the cranberry and cook for 2 more minutes or until the vegetables are tender.
Remove from the air fryer and sprinkle with parmesan cheese