Butternut Squash Casserole Recipe
A warm, savory vegetable casserole featuring tender butternut squash and cauliflower coated in creamy celery soup, complemented by Parmesan and finished with a melted aged cheddar topping.
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Ingredients
For the Casserole:
- 2 cups butternut squash cut into cubes
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese
- 1/2 cup red onion finely diced
- 2 cups cauliflower separated into florets
- 1 can condensed celery soup such as Campbell’s
- 1 teaspoon sea salt
For the Topping:
- Aged cheddar cheese shredded, as desired
Instructions
- Preheat the oven to 375°F (190°C).
- Place the cauliflower florets in a large mixing bowl. Add the cubed butternut squash and diced red onion.
- Sprinkle the grated Parmesan over the vegetables, followed by the sea salt and black pepper.
- Add the celery soup and thoroughly combine everything until the vegetables are evenly coated and all ingredients are well distributed.
- Transfer the mixture to a square baking dish and spread it into an even layer.
- Cover the surface with shredded aged cheddar cheese, using the amount desired for the topping.
- Bake for 25 minutes, or until the vegetables are tender and the cheddar has melted and become bubbly.
- Carefully remove the casserole from the oven and allow it to cool for several minutes before serving.
Notes
Freshly grated Parmesan provides the best flavor and texture. Shredding the aged cheddar helps it melt evenly across the casserole.