Name: Easy Butternut Squash Casserole Recipe
Prep time: PT-488402H18M
Cook time: 25 min
Total time: PT-488402H18M
Cuisine: American
Ingredients: 2 cups cauliflower florets; 2 cups butternut squash, cubed; 1/2 cup diced red onion; 1 cup grated Parmesan cheese; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 can (about 10–11 oz) condensed cream of celery soup; 1 cup aged cheddar cheese, shredded (for topping)

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This easy butternut squash casserole is my go-to when I want something comforting, flavorful, and quick to prepare—especially during the fall. It’s loaded with tender butternut squash, hearty cauliflower, creamy celery soup, and a golden layer of melty cheese. It’s the kind of side dish that feels indulgent but comes together with minimal effort.

Easy Butternut Squash Casserole Recipe

Why You’ll Love This Recipe

I love this casserole because it’s simple yet delicious. The flavors are cozy and comforting, making it ideal for family dinners, holiday meals, or just a regular weeknight when I want something satisfying. It uses easy-to-find ingredients, requires very little prep, and reheats beautifully the next day. Plus, it’s super flexible—perfect if I need to swap out ingredients based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups of cauliflower cloves
2 cups of butternut squash (cubed)
1/2 cup of diced red onions
1 cup of parmesan cheese
1 tsp sea salt
1 tsp black pepper
1 can of celery soup
Aged cheddar cheese (for topping)

Directions

Step 1: Prepare the Vegetables
I start by placing 2 cups of cauliflower florets into a large bowl, followed by 2 cups of cubed butternut squash and 1/2 cup of diced red onions.

Step 2: Add Cheese and Seasonings
Then, I mix in 1 cup of grated Parmesan cheese and season everything with 1 tsp of sea salt and 1 tsp of black pepper.

Step 3: Mix and Combine
I pour in 1 can of celery soup and stir until everything is well combined and evenly coated.

Step 4: Assemble the Casserole
Next, I transfer the mixture into a square baking dish and spread it out evenly. I top it generously with aged cheddar cheese.

Step 5: Bake the Casserole
I preheat my oven to 375°F (190°C), then bake the casserole uncovered for about 25 minutes, or until the cheese is melted and bubbly and the vegetables are tender.

Step 6: Serve and Enjoy
After baking, I let the casserole cool slightly before serving. It’s warm, cheesy, and absolutely delicious.

Servings and timing

Servings: 4-6
Preparation Time: 15–20 minutes
Cooking Time: 25 minutes
Total Time: 40–45 minutes

Variations

Swap the butternut squash with sweet potatoes or pumpkin for a different flavor twist. I use the same quantity and just adjust cooking time for tenderness.
Make it dairy-free by using nutritional yeast instead of Parmesan (about 3/4 cup) and topping with a plant-based cheese alternative.
Try a different soup base like mushroom soup or homemade cashew cream if I want to avoid processed ingredients. A cashew cream made with soaked cashews and vegetable broth works really well.
Add crunch with a breadcrumb or crushed nut topping if I want texture contrast.
Spice it up with a pinch of cayenne or smoked paprika for an extra layer of flavor.

storage/reheating

I store any leftover casserole in an airtight container in the fridge for up to 4 days. When I want to reheat it, I simply warm individual portions in the microwave or pop the whole dish back in the oven at 350°F until heated through. It actually tastes even better the next day as the flavors have had time to meld.

Yes, this casserole can be frozen. I let it cool completely, then wrap it tightly and freeze it for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge and reheat in the oven.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, I often use frozen cubed butternut squash when I’m short on time. I just make sure to thaw and drain it first to avoid excess moisture in the casserole.

Do I need to cover the casserole while baking?

No, I bake it uncovered. This helps the cheese on top get nice and bubbly with a bit of golden crust.

Can I make this dish ahead of time?

Absolutely. I sometimes prepare it the night before and store it in the fridge unbaked. When I’m ready, I just bake it straight from the fridge, adding a few extra minutes to the baking time.

What can I serve with this casserole?

I usually serve it alongside roasted meats like chicken or turkey, or with a crisp green salad for a lighter option. It also pairs well with stuffing or roasted vegetables during the holidays.

Is this recipe gluten-free?

The casserole can be made gluten-free if I use a gluten-free cream of celery soup. Everything else in the recipe is naturally gluten-free.

Conclusion

This easy butternut squash casserole has become one of my favorite fall side dishes. It’s hearty, cheesy, and simple enough for a weeknight dinner while still being special enough for a holiday spread. I love how adaptable it is, and it always leaves my kitchen smelling amazing. Whether I’m cooking for a crowd or just making dinner for myself, this casserole never disappoints.