Vegan Air Fried Butternut Squash

In a large bowl, combine the squash, green onions, and button mushrooms, and set aside.

Make the sauce: Combine the olive oil (if using), soy sauce, maple syrup, vinegar, and garlic in your blender or food processor, and puree until smooth.

Pour the sauce over the squash mixture, tossing to coat well, then transfer to your air fryer basket. If you're opting for spray oil, this is when you'd spray to coat.

Cook at 400F for 25-35 minutes (see note), shaking every 5 minutes, until the squash pieces are browned on the outside and tender on the inside. Toss in the dried cranberries, top with the extra green onion (if using), then serve hot.