Description

This Easy Butternut Squash Casserole is a creamy, cheesy, and comforting side dish perfect for any occasion. Made with tender butternut squash, cauliflower, savory diced red onions, and a blend of parmesan and aged cheddar cheeses, this casserole combines simple ingredients into a rich and flavorful dish. The addition of celery soup creates a smooth, velvety sauce that ties all the flavors together, making it an effortless and delicious option for weeknight dinners or holiday meals.

Ingredients

Scale

Vegetables

2 cups cauliflower florets
2 cups butternut squash, cubed
1/2 cup diced red onions

Dairy

1 cup parmesan cheese
1 cup aged cheddar cheese, shredded

Other

1 tsp sea salt
1 tsp black pepper
1 can (approximately 10.5 oz) celery soup

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a medium-sized casserole dish to prevent sticking.
Combine Vegetables: In a large mixing bowl, combine the cauliflower florets, cubed butternut squash, and diced red onions. Toss well to evenly distribute.
Add Seasoning and Soup: Sprinkle the sea salt and black pepper over the vegetables. Pour the can of celery soup over the mixture and gently fold everything together until the vegetables are well coated.
Add Cheese: Mix in the parmesan cheese and reserve the aged cheddar cheese for topping the casserole later.
Assemble Casserole: Transfer the vegetable and cheese mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the shredded aged cheddar cheese generously on top to create a cheesy crust.
Bake: Place the casserole dish in the preheated oven and bake for about 30 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm as a hearty side dish or light vegetarian main.

Notes

For a richer flavor, you can substitute the celery soup with cream of mushroom or cream of chicken soup.
If you prefer a crispier topping, sprinkle breadcrumbs over the cheddar cheese before baking.
This casserole can be prepared a day ahead and refrigerated; just add extra baking time if baking cold from the fridge.
To make this dish vegan, substitute the cheeses with vegan alternatives and use a plant-based cream soup.