Peel the squash and cut into uniform 3/4–1-inch cubes. Even sizing prevents mushy pieces. Pat dry with a paper towel — this helps edges crisp instead of steam. Toss with 1–2 tsp olive oil per 4 cups of squash plus seasonings (garlic powder, paprika, salt, pepper). Coat every piece lightly. Don't over-oil or the air fryer will steam instead of brown.

Preheat air fryer to 390°F for 3 minutes. Add seasoned squash cubes in a single layer — some overlap is fine, but avoid deep piling. Spray basket lightly to prevent sticking if needed. Cook at 390°F for 14–22 minutes, shaking or tossing every 7–8 minutes. Smaller or less crowded batches finish near 14 minutes; larger or fuller batches may need the full 22 minutes or a bit more. Add any spice blend or glaze in the final 3–4 minutes to prevent burning. If cooking in batches, note that later batches cook faster since the air fryer is already up to temp.

Squash is done when fork-tender all the way through with lightly golden, caramelized edges. Pierce a cube — the fork or knife should slide in with little resistance. If edges are browned but the center is still firm, reduce heat slightly and cook in 2-minute increments. Serve immediately. Avoid overcrowding the basket — cook in batches if needed or the squash will steam instead of roast. Shake the basket at least once or twice during cooking for even browning.