Rosemary Roasted Squash with Cheese

Prep time: 5 minutes | Cook time: 20 minutes | Serves 2

1 pound (454 g) butternut squash, cut into wedges

2 tablespoons olive oil

1 tablespoon dried rosemary

Salt, to salt

1 cup crumbled goat cheese

1 tablespoon maple syrup

1. Toss the squash wedges with the olive oil, rosemary, and salt in a large bowl until well coated.
2. Transfer the squash wedges to the air fryer basket, spreading them out in as even a layer as possible.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 350ºF (180ºC), and set time to 20 minutes.
4. After 10 minutes, remove from the oven and flip the squash. Return the pan to the oven and continue cooking for 10 minutes.
5. When cooking is complete, the squash should be golden brown. Remove from the oven. Sprinkle the goat cheese on top and serve drizzled with the maple syrup.