Acorn squash in brown butter in an air fryer

Ingredients:

• 1 small acorn squash (about 700g), halved, seeded and sliced ​​1cm thick.
• 2 tbsp. l. olive oil
• 0.5 tsp crushed red pepper flakes
• 4 tablespoons unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 cup coarsely chopped pecans
• 1 tbsp finely grated Parmesan
• Special equipment: air grill with a capacity of 3.5 liters.

Preparation:

1. Preheat the air fryer to 200°C (400°F). Combine the pumpkin, olive oil, red pepper flakes, and 1 teaspoon of salt in a large bowl. Transfer to the air fryer basket and cook, turning halfway through, until the pumpkin is tender and golden brown and crisp around the edges, 20–25 minutes.
2. Meanwhile, melt the butter in a small skillet over medium-low heat. Continue cooking, swirling the pan occasionally, until the butter is fragrant and the milk solids are golden brown, 4 to 6 minutes. Immediately remove the skillet from the heat and stir in the sage, pecans, and a pinch of salt.
3. Place the pumpkin on a serving platter and sprinkle with Parmesan cheese until warm and melted. Drizzle with brown butter, sage, and walnuts.