Description
This Easy Butternut Squash Casserole is a comforting, cheesy side dish perfect for any season. Combining tender butternut squash and cauliflower with sharp parmesan and aged cheddar cheeses, it’s a simple yet flavorful recipe that comes together quickly and bakes to golden perfection.
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, shredded, about 1 cup
Other Ingredients
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can (10.5 oz) cream of celery soup
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Vegetables: Steam or boil the cauliflower florets and cubed butternut squash until tender, about 10 minutes. Drain well to remove excess water.
- Mix Ingredients: In a large mixing bowl, combine the cooked cauliflower and butternut squash with diced red onions, cream of celery soup, sea salt, black pepper, and parmesan cheese. Mix until all ingredients are evenly incorporated.
- Assemble Casserole: Transfer the mixture into a greased baking dish, spreading it out evenly. Top the mixture generously with shredded aged cheddar cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy this creamy and cheesy butternut squash casserole as a delicious side dish.
Notes
- You can substitute cream of celery soup with cream of mushroom or cream of chicken soup based on preference.
- For a vegetarian option, ensure the soup and cheeses used are vegetarian-friendly.
- Adding a breadcrumb topping before baking can add extra crunch.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
