Roasted Butternut Squash

Roasted Butternut Squash

  1. In a large bowl, toss squash, 2 tsp oil, 1/2 tsp salt and 1/4 tsp pepper. Scrape into air fryer basket; reserve bowl. Cook at 200 degrees, shaking basket a few times, until squash is tender and golden, about 15 minutes.
  2. Meanwhile, in reserved bowl, whisk vinegar, syrup, mustard and 1/2 tsp salt, and remaining 2 tbsp oil. Add kale and massage into dressing to soften a bit.
  3. Transfer squash to bowl with kale. Add cranberries and pepitas and toss to combine; season with salt and pepper. Crumble goat cheese over and gently toss into salad.
Apple Crisp

Apple Crisp

  1. Peel and dice apples. Place apple chunks into a medium bowl, then add cranberries, 1/2 cup of brown sugar, cinnamon, juice from lemon, and mix well.
  2. To make the crumble, use a large mixing bowl and add1/2 cup of brown sugar, salt, flour and cinnamon. Mix the butter cubes and mash to make a consistent clumpy texture.
  3. Pour the apple mix into a baking dish and top with the crumble. Place the dish into the air fryer basket and bake at 180 degrees for 30 minutes.
  4. Carefully remove when crispy and golden.