Description
This Easy Butternut Squash Casserole is a comforting and nutritious dish perfect for a quick family meal. Featuring tender butternut squash and cauliflower combined with creamy celery soup, parmesan, and aged cheddar cheese, it’s baked to golden perfection with a savory blend of sea salt and black pepper. Ready in just 40 minutes, this casserole is both delicious and simple to prepare, making it an ideal side or main dish for any occasion.
Ingredients
Scale
Vegetables
- 2 cups cauliflower cloves
- 2 cups butternut squash, cubed
- 1/2 cup diced red onions
Dairy & Cheese
- 1 cup parmesan cheese
- Aged cheddar cheese, amount as needed for topping
Others
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can celery soup (approximately 10.5 ounces)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Vegetables: In a large mixing bowl, combine the cauliflower cloves, cubed butternut squash, and diced red onions. Toss with sea salt and black pepper to season evenly.
- Add Soup and Cheese: Pour in the can of celery soup and add the parmesan cheese to the vegetable mixture. Stir well until all ingredients are fully incorporated.
- Assemble Casserole: Transfer the mixture to a greased baking dish. Spread it out evenly, then generously sprinkle aged cheddar cheese on top to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, until the vegetables are tender and the cheese topping is golden and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. Enjoy your rich and hearty butternut squash casserole!
Notes
- You can substitute celery soup with cream of mushroom or cream of chicken soup if preferred.
- For a crunchier topping, add toasted breadcrumbs mixed with melted butter on top before baking.
- This casserole pairs well with roasted meats or can be served as a vegetarian main dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
