Easy Butternut Squash Casserole (Printable Version)
# What You'll Need:
→ Vegetables
01 -
2 cups cauliflower florets
02 -
2 cups butternut squash, cubed
03 -
1/2 cup diced red onions
→ Dairy and Dairy Alternatives
04 -
1 cup freshly grated Parmesan cheese
05 -
Aged cheddar cheese, shredded for topping
→ Canned Goods
06 -
1 can celery soup
→ Spices and Seasonings
07 -
1 teaspoon sea salt
08 -
1 teaspoon black pepper
# Step-by-Step Directions:
01 -
In a large mixing bowl, combine cauliflower florets, cubed butternut squash, and diced red onions.
02 -
Add the grated Parmesan cheese to the vegetables, then season with sea salt and black pepper.
03 -
Pour the can of celery soup into the bowl and mix all ingredients thoroughly until well combined and evenly coated.
04 -
Transfer the mixture into a square baking dish and spread evenly. Top with a generous layer of shredded aged cheddar cheese.
05 -
Preheat oven to 190°C. Place the baking dish in the oven and bake for 25 minutes until the cheese is melted, bubbly, and vegetables are tender.
06 -
Remove from oven carefully, let cool for a few minutes before serving.
# Helpful Notes:
01 -
Butternut squash can be substituted with sweet potatoes or pumpkin with slight adjustments in cooking time.
02 -
For a dairy-free alternative, replace Parmesan with nutritional yeast in a 1:0.75 ratio and use mushroom soup or cashew cream instead of celery soup.