Description
This Easy Butternut Squash Casserole is a creamy, cheesy, and comforting dish perfect as a side or main for any occasion. Featuring tender butternut squash and cauliflower infused with savory celery soup and topped with aged cheddar and parmesan cheese, this recipe is a delightful blend of flavors with minimal effort and only 40 minutes from start to finish.
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 (about 1 cup shredded)
Seasonings & Condiments
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can (10.5 oz) condensed celery soup
Instructions
- Prepare Vegetables: Begin by washing and chopping the cauliflower into florets and the butternut squash into even cubes. Dice the red onions finely to ensure they cook evenly.
- Cook Vegetables: In a large pot or skillet over medium heat, combine the cauliflower, butternut squash, and diced onions. Add a splash of water or cover to steam them gently until tender but not mushy, about 8-10 minutes.
- Mix the Casserole Base: In a mixing bowl, combine the steamed vegetables with the condensed celery soup. Stir in the sea salt, black pepper, and parmesan cheese, mixing thoroughly to create a creamy and flavorful base.
- Assemble the Casserole: Transfer the mixture into a greased baking dish. Evenly sprinkle aged cheddar cheese on top for a rich, golden crust when baked.
- Bake: Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake uncovered for 20 minutes or until the cheese melts and turns golden brown.
- Serve: Remove from the oven and let cool for a few minutes. Serve warm as a comforting side or main dish perfect for any meal.
Notes
- For a nutty flavor, consider adding a handful of toasted breadcrumbs on top before baking.
- You can substitute the celery soup with cream of mushroom or cream of chicken if preferred.
- Adjust salt and pepper according to taste, especially if using salted cheese varieties.
- This casserole reheats well and can be stored in the refrigerator for up to 3 days.
- For a vegan option, use dairy-free cheese and a plant-based cream soup alternative.
