Easy Butternut Squash Casserole Recipe

Looking for a comforting side dish that’s perfect for fall dinners but won’t keep you stuck in the kitchen all evening? We all know how busy weeknights can get, especially during the holiday season when there’s already so much on your plate.

After countless attempts to find the right balance between easy and satisfying, I’m excited to share this butternut squash casserole recipe that’s become a regular at my family’s dinner table.

It’s straightforward to put together, uses simple ingredients you can easily find at any grocery store, and tastes just as good (maybe even better) when reheated the next day.

Suggestions for Ingredient Substitution

Butternut squash can be replaced with sweet potatoes or pumpkin, offering similar texture and nutritional benefits while maintaining the dish’s hearty character. Use the same amount and adjust cooking time slightly as needed for desired tenderness.

Parmesan cheese can be substituted with nutritional yeast for a dairy-free option that provides a similar umami flavor and cheesy notes. Use about 3/4 cup of nutritional yeast to replace 1 cup of parmesan.

Celery soup can be swapped with mushroom soup or a homemade cashew cream sauce for those avoiding processed foods or seeking dairy-free alternatives. For cashew cream, blend 1 cup of soaked cashews with 1 cup of vegetable broth until smooth. Season with celery salt to maintain the original flavor profile.

Estimated Nutrition Facts

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 70-80 g

Preparation Time	15-20 minutes
Cooking Time	25 minutes
Total Time	40-45 minutes
Level of Difficulty	Easy

Ingredients

• 2 cups of cauliflower cloves
• 2 cups of butternut squash (cubed)
• 1/2 cup of diced red onions
• 1 cup of parmesan cheese
• 1 tsp sea salt
• 1 tsp black pepper
• 1 can of celery soup
• Aged cheddar cheese

Step 1: Prepare the Vegetables

In a large bowl, add 2 cups of cauliflower florets.

Next, add 2 cups of cubed butternut squash to the same bowl.

Follow this with 1/2 cup of diced red onions.

Step 2: Add Cheese and Seasonings

To the bowl of vegetables, pour in 1 cup of grated Parmesan cheese.

Season the mixture lightly with 1 teaspoon of sea salt and 1 teaspoon of black pepper to taste.

Step 3: Mix and Combine

Next, add 1 can of celery soup to the bowl.

Mix all the ingredients together thoroughly until well combined and evenly coated.

Step 4: Assemble the Casserole

Transfer the mixed ingredients into a square baking dish, spreading them out evenly.

Top the casserole with a generous layer of aged cheddar cheese to your liking.

Step 5: Bake the Casserole

Preheat your oven to 375°F (190°C).

Place the baking dish in the oven and bake for 25 minutes, or until the cheese is melted and bubbly, and the vegetables are tender.

Step 6: Serve and Enjoy

Once baked, carefully remove the casserole from the oven.

Let it cool for a few minutes before serving.

Your delicious roasted butternut squash casserole is now ready to enjoy!