Description
This Easy Butternut Squash Casserole is a warm, comforting side dish combining tender butternut squash and cauliflower with creamy celery soup and sharp cheeses. It’s a perfect, effortless recipe that brings vibrant autumn flavors to your table in just 40 minutes, delivering cheesy goodness and a hint of savory seasoning.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1/2 cup diced red onions
Dairy & Soup
- 1 cup parmesan cheese
- 1 can (about 10.5 oz) cream of celery soup
- Aged cheddar cheese, amount as desired for topping
Seasonings
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Prepare the vegetables: Preheat your oven to 375°F (190°C). Lightly steam or boil the cauliflower florets and butternut squash cubes until just tender, about 8-10 minutes. Drain well to avoid sogginess in the casserole.
- Mix the casserole base: In a large mixing bowl, combine the cooked cauliflower and butternut squash with the diced red onions. Add the can of cream of celery soup, parmesan cheese, sea salt, and black pepper. Stir thoroughly to blend all ingredients evenly.
- Assemble the casserole: Transfer the mixture into a baking dish, spreading it out evenly. Sprinkle generously with aged cheddar cheese on top according to your preference for a rich, cheesy crust.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese on top is golden brown and bubbly, and the casserole is heated through.
- Serve warm: Remove from the oven, let it rest for a few minutes to set, then serve hot as a delicious side dish to your favorite main course.
Notes
- Steaming the vegetables before baking ensures they stay tender and don’t dry out in the oven.
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup for a different flavor profile.
- Adding breadcrumbs on top before baking can give an extra crunchy texture.
- For a vegetarian option, ensure the soup and cheese you use are vegetarian-friendly.
