Start by peeling the butternut squash. This sturdy vegetable can be quite challenging to peel, so I recommend a sharp vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds, and then chop it into 1-inch cubes. The more uniformly you cut them, the more evenly they will cook.

In a large mixing bowl, combine the butternut squash cubes with olive oil, drying onion flakes, garlic, salt, smoked paprika, cumin, cayenne pepper, and fresh thyme. Toss everything together until the squash is well-coated. The oil is key here, as it helps the spices stick and promotes crispiness when air frying.

Before cooking, preheat your air fryer at 400°F (200°C) for about 5 minutes. This step ensures that the squash starts to cook immediately, leading to that delicious, crispy texture.

Place the seasoned squash in the air fryer basket in a single layer. You may need to do this in batches if your air fryer is small. Cook for 15-20 minutes, shaking the basket halfway through. This helps the squash cook evenly. Keep an eye on them towards the end; you want a golden-brown finish, but avoid burning.

Once cooked, taste a piece. If you feel it needs a bit more seasoning, a sprinkle of salt and pepper can enhance the flavors. This step allows you to personalize the dish to your preference.