Introduction

This easy butternut squash casserole is a comforting side dish perfect for any season. With tender vegetables, creamy celery soup, and melted cheddar cheese on top, it’s a flavorful addition to your meal that everyone will love.

A baked dish in a square metal pan with a golden-brown melted cheese top layer that is slightly crispy at the edges and scattered with small green parsley leaves; beneath the cheese are visible chunks of bright orange vegetables, likely pumpkin or squash, mixed throughout the creamy, soft layers inside; the pan rests on a white marbled texture surface with part of a gray cloth and green parsley in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cauliflower florets
2 cups butternut squash, cubed
1/2 cup diced red onions
1 cup grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
1 can celery soup
Aged cheddar cheese, for topping

Instructions

Step 1: Prepare the vegetables by placing cauliflower florets, cubed butternut squash, and diced red onions into a large mixing bowl.
Step 2: Add the grated Parmesan cheese, then season the mixture with sea salt and black pepper to taste.
Step 3: Pour in the can of celery soup and mix well until all ingredients are evenly coated and combined.
Step 4: Transfer the mixture into a square baking dish, spreading it out evenly. Top generously with aged cheddar cheese.
Step 5: Preheat the oven to 375°F (190°C). Bake the casserole for 25 minutes, or until the cheese is melted, bubbly, and the vegetables are tender.
Step 6: Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious casserole!

Tips & Variations

For extra flavor, try adding a sprinkle of smoked paprika or fresh herbs like thyme before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the casserole’s texture and flavor.

How to Serve

A square metal baking dish filled with a golden-brown baked cheesy casserole sits on a white marbled surface. The dish features a top layer of melted cheese that is slightly browned and bubbly with visible chunks of bright orange butternut squash peeking through. Small pieces of fresh green parsley are sprinkled evenly across the cheese, adding a touch of color. The edges of the casserole are crispy and browned, hinting at a well-cooked, comforting dish. Fresh parsley sprigs and scattered leaves add a fresh contrast around the dish. Nearby, there is a small white bowl filled with black peppercorns and a gray textured cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

Yes, you can use frozen cauliflower and butternut squash. Thaw and drain any excess water before mixing to prevent a watery casserole.

Can I substitute the celery soup with something else?

If celery soup is unavailable, you can use cream of mushroom or cream of chicken soup as a suitable alternative for similar creaminess and flavor.

Easy Butternut Squash Casserole Recipe

Print Recipe

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4.4 from 86 reviews

This Easy Butternut Squash Casserole is a comforting and flavorful dish featuring tender butternut squash, cauliflower, and red onions combined with creamy celery soup and a blend of Parmesan and aged cheddar cheeses. Baked to bubbling perfection, it makes a delightful side or vegetarian main course that’s simple to prepare and perfect for any occasion.

Author: Elias
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables

2 cups cauliflower florets
2 cups butternut squash, cubed
1/2 cup diced red onions

Seasonings and Cheese

1 cup grated Parmesan cheese
1 teaspoon sea salt
1 teaspoon black pepper
1 can celery soup (about 10.5 oz)
Aged cheddar cheese, for topping (about 1 cup grated)

Instructions

Prepare the Vegetables: In a large bowl, combine 2 cups of cauliflower florets, 2 cups of cubed butternut squash, and 1/2 cup of diced red onions to create the vegetable base for the casserole.
Add Cheese and Seasonings: To the vegetables, add 1 cup of grated Parmesan cheese along with 1 teaspoon each of sea salt and black pepper. This adds a rich, savory flavor and seasoning to the mix.
Mix and Combine: Pour 1 can of celery soup into the bowl with the vegetables and cheese. Thoroughly mix all the ingredients together until everything is evenly coated and well combined.
Assemble the Casserole: Transfer the mixture into a square baking dish, spreading it out evenly. Generously top with aged cheddar cheese according to your preference to add a creamy, melty topping.
Bake the Casserole: Preheat your oven to 375°F (190°C). Place the casserole dish in the oven and bake for 25 minutes, or until the cheese is melted, bubbly, and the vegetables are tender when pierced with a fork.
Serve and Enjoy: Remove the casserole from the oven carefully and let it cool for a few minutes. Serve warm as a comforting side dish or vegetarian entrée.

Notes

You can substitute the celery soup with a homemade cream of celery soup or a low-sodium canned version for a healthier option.
For extra texture, consider adding toasted bread crumbs sprinkled on top before baking.
This casserole can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to the cooking time if baking from cold.
If you prefer a spicier twist, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.
Leftovers keep well in the fridge for 3-4 days and can be reheated in the oven or microwave.

Keywords: butternut squash casserole, easy casserole, vegetarian casserole, baked vegetable dish, comfort food