If you’re craving a comforting dish that feels like a warm hug in every bite, this Creamy Butternut Squash and Cauliflower Casserole Recipe is going to become your new favorite. It combines the natural sweetness of butternut squash with the mild earthiness of cauliflower, all enveloped in a rich, creamy sauce and topped with melted aged cheddar and parmesan for that irresistible cheesy crust. This casserole is not only a feast for the taste buds but also a beautiful medley of autumnal colors that brighten up any table. Whether you’re serving it at a holiday gathering or just want a wholesome, cozy meal during the week, this dish delivers delightful flavors and satisfying textures that everyone will love.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential to bring out the full flavor and creamy texture of this casserole. Each component plays a key role, from the sweetness of butternut squash to the nutty sharpness of the cheeses.
- 2 cups of cauliflower florets: Adds a subtle, creamy earthiness and a tender bite that pairs beautifully with the squash.
- 2 cups of butternut squash (cubed): Brings natural sweetness and vibrant orange color to the dish.
- 1/2 cup of diced red onions: Provides a mild sharpness and helps balance the richness of the cheese and soup.
- 1 cup of parmesan cheese: Offers a salty, nutty depth that enhances the savory notes.
- 1 tsp sea salt: Essential for seasoning and bringing all flavors together.
- 1 tsp black pepper: Adds just the right amount of warmth and subtle heat.
- 1 can of celery soup: Serves as the creamy base that binds everything.
- Aged cheddar cheese: For topping, creating a golden crust that’s rich and flavorful.
How to Make Creamy Butternut Squash and Cauliflower Casserole Recipe
Step 1: Prepare the Vegetables
Start by washing and cutting your butternut squash into uniform cubes and breaking the cauliflower into bite-sized florets. Dice your red onion finely. Having your veggies prepped evenly ensures they cook at the same rate, resulting in a smooth, harmonious texture throughout the casserole.
Step 2: Pre-Cook the Vegetables
Bring a pot of salted water to a gentle boil and blanch the butternut squash and cauliflower for about 5 minutes until they are just tender but not mushy. This step helps achieve the perfect softness without losing shape or getting watery later in the oven.
Step 3: Mix the Creamy Base
In a large bowl, combine the can of celery soup, diced red onions, sea salt, and black pepper. Stir in the parmesan cheese for a rich, flavorful binder that will coat the vegetables beautifully and infuse the dish with savory goodness.
Step 4: Assemble the Casserole
Drain your vegetables thoroughly before folding them into the creamy soup mixture. Pour everything into a greased baking dish, smoothing the top to ensure even cooking. This layered approach ensures each bite is packed with balanced flavor and texture.
Step 5: Add the Cheesy Topping
Generously sprinkle aged cheddar cheese over the surface to create that crave-worthy golden crust. The sharpness of the cheddar contrasts perfectly with the sweet squash and mellow cauliflower, adding an irresistible richness.
Step 6: Bake to Perfection
Place the casserole in a preheated oven at 375°F (190°C) and bake for about 25 minutes or until the cheese is melted, bubbly, and lightly browned on top. The aroma filling your kitchen will be enough to make you eager to dive right in.
How to Serve Creamy Butternut Squash and Cauliflower Casserole Recipe
Garnishes
For an extra pop of color and freshness, sprinkle some chopped fresh parsley or thyme on top right before serving. A few toasted pine nuts can also add a delightful crunch that contrasts well with the creaminess.
Side Dishes
This casserole pairs brilliantly with crisp green salads, roasted Brussels sprouts, or even a simple baguette to soak up any leftover sauce. Its creamy richness makes it an ideal centerpiece next to lighter, fresher sides that balance the meal.
Creative Ways to Present
Try serving individual portions in small ramekins for a charming, personalized touch at dinner parties or family meals. You can also layer it with cooked quinoa or farro for extra substance and texture, turning it into an even heartier dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from the Creamy Butternut Squash and Cauliflower Casserole Recipe, simply cover the dish tightly with foil or transfer it to an airtight container. Store it in the refrigerator and enjoy within 3 to 4 days to keep the flavors fresh.
Freezing
This casserole freezes really well! After baking, let it cool completely, then wrap it securely in freezer-safe wrap or store it in a freezer container. It will keep well for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, place the casserole back in the oven at 350°F (175°C) and bake until warmed through and bubbly, usually about 20 minutes. If reheating single portions, the microwave works great too; just cover the dish and heat in short intervals until hot.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, you can substitute fresh with frozen cauliflower and butternut squash. Just make sure to thaw and drain excess moisture before mixing to avoid a watery casserole.
Is this casserole suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly as it uses no meat or animal-based broth. The cheesy, creamy elements provide satisfying richness without any meat.
Can I make this casserole vegan?
To make a vegan version, replace the cheeses with plant-based alternatives and use a dairy-free cream soup substitute. Nutritional yeast can also add a cheesy flavor boost.
What can I use instead of celery soup?
If you don’t have celery soup on hand, a cream of mushroom or cream of chicken soup (if not vegetarian) can work well as similar creamy bases. Alternatively, make a simple béchamel sauce for a homemade touch.
How spicy is this casserole?
This casserole is mild in spice with just a touch of black pepper for warmth. You can easily add more pepper or a pinch of cayenne if you love a little kick!
Final Thoughts
I truly hope you give the Creamy Butternut Squash and Cauliflower Casserole Recipe a try — it’s one of those special dishes that’s simple to prepare but feels incredibly satisfying and cozy. Whether you’re cooking for yourself or sharing with loved ones, it’s sure to bring smiles and a full belly every time.
Print
Creamy Butternut Squash and Cauliflower Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Butternut Squash Casserole is a comforting and flavorful side dish perfect for any meal. Featuring tender butternut squash and cauliflower baked with a creamy celery soup base, savory parmesan, and aged cheddar cheese, this casserole combines rich, cheesy goodness with the natural sweetness of the squash. Ready in just 40 minutes, it’s an ideal recipe for busy weeknights or holiday dinners.
Ingredients
Vegetables
- 2 cups of cauliflower florets
- 2 cups of butternut squash, cubed
- 1/2 cup of diced red onions
Dairy & Cheese
- 1 cup of parmesan cheese
- Aged cheddar cheese, shredded (about 1 cup)
Other Ingredients
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 can (10.5 oz) condensed celery soup
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking the casserole.
- Prepare the vegetables: In a large bowl, combine the cauliflower florets, cubed butternut squash, and diced red onions. Toss them with sea salt and black pepper evenly.
- Mix the casserole base: Add the can of condensed celery soup to the vegetables and stir thoroughly to coat all pieces with the creamy mixture, which will help bind the casserole.
- Assemble the casserole: Transfer the vegetable and soup mixture to a greased baking dish. Sprinkle the parmesan cheese evenly over the top, then layer the shredded aged cheddar cheese on top of the parmesan for an extra cheesy crust.
- Bake the casserole: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the vegetables are tender and the cheese on top is melted and bubbly with golden brown spots.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm as a hearty side dish or vegetarian main course.
Notes
- You can substitute the celery soup with cream of mushroom or cream of chicken soup if preferred.
- For a vegan option, use dairy-free cheese and a plant-based creamy soup alternative.
- Add breadcrumbs on top before baking for a crunchy topping.
- Use fresh herbs like thyme or rosemary to enhance flavors.
