Want to see how to make this Cheesy Polenta with Air-Fried Kabocha Squash and Butter Beans? Watch the full recipe video on YouTube to follow along as the creamy, cheesy polenta comes together, the squash turns beautifully browned and crispy in the air fryer, and the butter beans simmer with caramelized onions, garlic, and tomatoes. Press play below and cook along with us!
Cheesy Polenta with Air-Fried Kabocha Squash and Butter Beans
This recipe brings together cheesy polenta, air-fried kabocha squash, and butter beans cooked with caramelized red onions, garlic, tomatoes, and warming spices. The polenta is made with cashew flour, nutritional yeast, apple cider vinegar, and miso, while the squash is seasoned with cumin seeds, cayenne pepper, garlic, and olive oil.
Ingredients
For the Butter Beans
- 2 teaspoons olive oil
- 1 large red onion, sliced
- 1 chunky teaspoon salt
- 2 cloves garlic, diced
- 1 teaspoon cayenne pepper
- Oregano, to taste
- Approximately ½ cup tomatoes
- Butter beans
For the Cheesy Polenta
- 2 cups cashew flour
- 1 cup nutritional yeast
- ½ cup water
- 2 tablespoons apple cider vinegar
- 1 chunky tablespoon miso
- Masa harina
- Water, twice the amount of masa harina used
- 1 teaspoon salt
- Cayenne pepper, optional
For the Air-Fried Kabocha Squash
- Thinly sliced, seeded kabocha squash
- 1½ teaspoons salt
- 1 tablespoon cumin seeds, freshly ground
- 1 teaspoon cayenne pepper
- 2 cloves garlic
- Extra virgin olive oil
How to Make Cheesy Polenta with Air-Fried Kabocha Squash and Butter Beans
Step 1. Caramelize the Onions
Heat 2 teaspoons of olive oil in a pan over medium-high heat. Add the sliced red onion and a chunky teaspoon of salt.
Let the onions cook until they soften, reduce, and caramelize. Add the diced garlic, cayenne pepper, and oregano. Stir everything together and continue cooking while the onions break down.
Step 2. Prepare the Cheesy Cashew Mixture
Add 1 cup of cashew flour, 1 cup of nutritional yeast, ½ cup of water, 2 tablespoons of apple cider vinegar, and a chunky tablespoon of miso to a blender.
Blend until combined. Add another cup of cashew flour to thicken the mixture and blend again.
Taste the mixture and transfer it to a measuring cup so it is ready to pour into the polenta.
Step 3. Season the Kabocha Squash
Place the thinly sliced and seeded kabocha squash in a bowl. The skin can be left on.
Add 1½ teaspoons of salt, 1 tablespoon of freshly ground cumin seeds, 1 teaspoon of cayenne pepper, 2 cloves of garlic, and a couple of glugs of extra virgin olive oil.
Massage the seasoning and oil into the squash until the slices are evenly coated.
Step 4. Prepare the Polenta
Add the masa harina to a pan and pour in twice the amount of cold water. Stir well to work out the lumps before turning up the heat.
Add 1 teaspoon of salt and continue stirring as the polenta cooks. Once cooked, turn off the heat and let it sit. The polenta may thicken as it rests.
Taste and add a little cayenne pepper if desired. Keep it on low heat to thicken slightly.
Step 5. Finish the Butter Beans
Once the onions have reduced and caramelized, add approximately ½ cup of tomatoes and stir.
Add the butter beans and mix everything together. Leave the pan on low heat and let the beans simmer with the caramelized onions, garlic, tomatoes, and seasonings.
Step 6. Air-Fry the Kabocha Squash
Arrange the seasoned squash slices in the air fryer without overcrowding the basket.
Air-fry for about 8 minutes, then check for doneness. Continue as needed until the squash is beautifully browned and crispy.
How to Serve
Serve the cheesy polenta with the butter beans on the side and the browned, crispy air-fried kabocha squash. Enjoy the combination of creamy polenta, caramelized onions, flavourful beans, and seasoned squash.
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