Description
This Easy Butternut Squash Casserole combines tender butternut squash and cauliflower, creamy celery soup, and melty cheese for a comforting, flavorful side dish that’s perfect for fall dinners or anytime comfort food is calling.
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)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cauliflower, butternut squash, and red onion.
- Stir in Parmesan cheese, salt, and pepper until the vegetables are evenly coated.
- Mix in the cream of celery soup until everything is well combined.
- Transfer the mixture into a baking dish and spread it out evenly.
- Sprinkle the top with shredded aged cheddar cheese.
- Bake uncovered for about 25 minutes, until the cheese is melted, bubbly, and the vegetables are tender.
- Let it cool slightly before serving. Enjoy warm.
Notes
- Substitute butternut squash with sweet potatoes or pumpkin—adjust cooking time until tender.
- Make it dairy-free with 3/4 cup nutritional yeast and a plant-based cheese alternative.
- Use mushroom soup or homemade cashew cream (from blended soaked cashews and broth) instead of celery soup.
- Add a crunchy topping of breadcrumbs or crushed nuts for texture contrast.
- Sprinkle in cayenne or smoked paprika for a spicy kick.
- Prep Time: 15–20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (assuming 6 servings)
- Calories: 260
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 30mg
