Slice the yellow squash into 3/4-inch thick rounds—this thickness is crucial as it prevents the squash from becoming mushy while ensuring it cooks through evenly. In a bowl, combine the sliced squash with olive oil, salt, black pepper, garlic powder, and dried oregano, tossing gently until every piece is evenly coated with the oil and seasonings. I like to let the squash sit for a minute after tossing so the seasonings adhere better and the flavors start to meld.

Preheat your air fryer to 400°F for about 2-3 minutes. Arrange the seasoned squash from Step 1 in a single layer in the air fryer basket—don't crowd them, as this allows the hot air to circulate and create nice browning on each slice. Cook for 5 minutes, then shake the basket or stir the squash to ensure even cooking on all sides. Return to the air fryer for 2-3 more minutes until the squash is tender with light golden-brown edges. I find that giving the basket a good shake halfway through prevents any pieces from sticking and helps them brown uniformly.