Easy Butternut Squash Casserole

This easy butternut squash casserole is a comforting side that fits perfectly into busy weeknights or holiday dinners. It combines simple, fresh vegetables with creamy soup and melty cheese layers to create a dish that’s both satisfying and straightforward. The best part is how well it reheats, making it a practical option when you want delicious food without spending all evening in the kitchen.

I first made this casserole on a chilly autumn evening when I craved something warm but didn’t want to fuss over complicated prep. Now it’s a requested dish at family dinners, especially when the weather starts cooling down.

Ingredients

• Two cups of cauliflower florets: adds mild texture and nutrition. Look for firm, bright-colored heads
• Two cups of butternut squash, cubed: the star ingredient brings sweetness and a creamy texture when baked. Choose squash that feels heavy for its size and has a matte skin free of soft spots
• Half a cup of diced red onions: provides a gentle sharpness and color contrast. Pick onions that are firm with dry skins
• One cup of freshly grated Parmesan cheese: delivers sharp umami richness. Freshly grated tastes best because pre-grated can be dry and less flavorful
• One can of celery soup: acts as a creamy binder and flavor base. I use Campbell’s brand for consistency but homemade celery soup works beautifully too
• One teaspoon of sea salt: enhances all flavors naturally. Opt for a fine grind for even seasoning
• One teaspoon of black pepper: adds subtle warmth. Freshly ground gives the best punch
• Aged cheddar cheese for topping, shredded: melts perfectly and adds a rich, tangy finish. Select a cheese that is well-aged but not too dry for smooth melting

Step-by-Step Instructions

Prepare the Vegetables:

In a large mixing bowl, combine two cups of cauliflower florets and two cups of cubed butternut squash. Add half a cup of diced red onions to the bowl as well. The mix of these vegetables creates a blend of sweet and earthy flavors with contrasting textures.

Add Cheese and Seasonings:

Grate one cup of Parmesan cheese freshly and add it to the vegetable mixture. Sprinkle one teaspoon of sea salt and one teaspoon of black pepper evenly over the ingredients. This step layers in seasoning and helps balance the natural sweetness of the squash.

Mix and Combine:

Open a can of celery soup and pour it into the bowl with the other ingredients. Stir everything thoroughly to coat all the vegetables and cheese evenly. This creamy mixture binds all the components together so the casserole holds its shape when cooked.

Assemble the Casserole:

Transfer the combined mixture into a square baking dish. Spread the mixture out evenly so it cooks uniformly. Generously top the casserole with shredded aged cheddar cheese, distributing it to cover the surface well for a golden, bubbly crust after baking.

Bake the Casserole:

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place the baking dish on the middle rack and bake for 25 minutes. You want to see the cheese melt fully, turn slightly golden, and for the vegetables underneath to become tender yet hold their shape.

Serve and Enjoy:

Remove the casserole from the oven carefully and let it rest for a few minutes to set. This rest time helps the casserole firm up slightly for easier serving and enhances the flavors. Serve warm and enjoy the comforting, cheesy goodness.

Save Pin

One of my favorite things about this casserole is the way the butternut squash softens but still holds its shape, providing a lovely creamy texture without being mushy. The first time we served this at a family gathering, everyone asked for seconds and wanted the recipe right away, which always feels like the best kind of compliment.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, cover the casserole with aluminum foil and warm it in a 350-degree Fahrenheit oven until heated through to preserve moisture and prevent the cheese topping from burning. This casserole also freezes really well. Divide it into portions before freezing and thaw overnight in the fridge. Then bake as usual to refresh the flavors.

Ingredient Substitutions

Try replacing butternut squash with sweet potatoes or pumpkin for a slightly different flavor but similar texture. Use the same amount but keep an eye on the cooking time as these vegetables may cook a little faster or slower. For a dairy-free twist, swap Parmesan cheese with nutritional yeast, which adds a cheesy note without actual cheese. Celery soup can be replaced with creamy mushroom soup or a homemade cashew cream sauce to suit dietary preferences.

Save Pin

Serving Suggestions

This casserole pairs beautifully with roasted meats like turkey or chicken and complements green vegetable sides such as sautéed kale or steamed green beans. A crisp salad with a citrus vinaigrette helps balance the richness of the cheese. For a casual meal, serve it alongside crusty bread and a bowl of soup.

Pro Tips

• Toast the Parmesan cheese lightly before mixing to deepen its flavor and avoid any graininess
• Use freshly grated cheeses whenever possible for smooth melting and richer taste
• Keep an eye on the casserole as it bakes during the last five minutes to prevent over-browning on top

Commonly Asked Questions

→ Can I substitute butternut squash with another vegetable?

Yes, sweet potatoes or pumpkin work well as substitutes, offering similar texture and taste to keep the dish hearty.

→ What can replace Parmesan cheese for a dairy-free option?

Nutritional yeast is a great dairy-free alternative providing a similar umami, cheesy flavor. Use about 3/4 cup to replace 1 cup Parmesan.

→ Is there a recommended substitute for celery soup?

Mushroom soup or a homemade cashew cream sauce can be used for a less processed or dairy-free version, maintaining the casserole’s creamy consistency.

→ How do I know when the casserole is fully cooked?

Bake until the cheese is melted and bubbly and vegetables are tender when pierced with a fork, usually about 25 minutes at 375°F.

→ Can this dish be prepared ahead of time?

Yes, it holds up well when refrigerated and reheated the next day, making it a convenient option for busy evenings.

[object Object]