Description
This Easy Butternut Squash Casserole is a comforting and creamy dish featuring tender butternut squash, cauliflower, and a savory blend of cheeses baked to golden perfection. Perfect as a side dish for holiday meals or a cozy weeknight dinner, this casserole combines the natural sweetness of butternut squash with the rich flavors of parmesan and aged cheddar cheese, enhanced by a savory celery soup base and aromatic red onions.
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)
Others
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can condensed celery soup (approximately 10.5 oz)
Instructions
- Prepare the Vegetables: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cauliflower florets, cubed butternut squash, and diced red onions. Toss them gently to mix.
- Mix Casserole Ingredients: Add the can of condensed celery soup, sea salt, and black pepper to the vegetable mixture. Stir well to coat all the vegetables evenly with the soup and seasoning.
- Add Cheese: Fold in 1 cup of parmesan cheese to the mixture, ensuring the cheese is evenly distributed to add richness and depth of flavor.
- Assemble the Casserole: Transfer the mixture into a greased casserole dish. Sprinkle the shredded aged cheddar cheese evenly over the top to create a flavorful cheesy crust once baked.
- Bake the Casserole: Place the dish in the preheated oven and bake for 30 minutes or until the vegetables are tender and the cheese on top is bubbly and golden brown.
- Serve and Enjoy: Remove from the oven and let it cool slightly before serving. This casserole pairs wonderfully with roasted meats or can be enjoyed as a satisfying vegetarian main dish.
Notes
- You can substitute the celery soup with a homemade creamy sauce to reduce sodium and additives.
- For a gluten-free version, ensure the celery soup used is gluten-free.
- Feel free to add breadcrumbs on top for extra crunch before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
