Description
This Easy Butternut Squash Casserole is a comforting and delicious dish that combines tender butternut squash and cauliflower with savory celery soup, parmesan, and aged cheddar cheese. Perfect as a side or a vegetarian main, it’s simple to prepare and bakes to a golden, cheesy perfection in just 40 minutes.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1/2 cup diced red onions
Dairy & Cheese
- 1 cup parmesan cheese
- Aged cheddar cheese, for topping (approximately 1 cup shredded)
Other Ingredients
- 1 can (10.5 oz) condensed celery soup
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Prepare the Vegetables: In a large mixing bowl, combine the cauliflower florets, cubed butternut squash, and diced red onions. This mix forms the hearty base of the casserole.
- Mix with Soup and Seasoning: Add the can of celery soup, sea salt, and black pepper to the vegetables. Stir thoroughly to ensure everything is evenly coated, which will create a creamy and flavorful filling.
- Add Parmesan Cheese: Fold in the parmesan cheese into the vegetable and soup mixture, distributing it evenly to add depth and richness to the casserole.
- Transfer to Baking Dish: Pour the entire mixture into a greased casserole dish, spreading it out in an even layer for uniform cooking.
- Top with Aged Cheddar: Generously sprinkle the shredded aged cheddar cheese over the top of the casserole. This will create a beautiful golden crust as it bakes.
- Bake: Place the casserole dish in the preheated oven and bake for approximately 30-35 minutes, or until the vegetables are tender and the cheese on top is melted and golden brown.
- Serve: Remove from oven and let it cool for a few minutes. Serve warm as a comforting side dish or a vegetarian main course.
Notes
- You can substitute the celery soup with a homemade creamy sauce for a fresher taste.
- Adding breadcrumbs on top before baking can give a crunchy texture.
- For a vegan version, replace dairy cheese with vegan alternatives and use a vegan cream soup.
- This casserole pairs well with roasted meats or a fresh green salad.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
