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This creamy butternut squash casserole is one of those dishes that always pulls my family around the table. It is cozy comfort food with a golden cheesy crust and gently roasted vegetables in each bite. Whether you need a holiday side or just an easy weekday warmer, this casserole comes together with hardly any fuss.
The first time I made this was for a chilly fall gathering and everyone went back for seconds. Now it is my signature bring along for potlucks and family get togethers.
Ingredients
- Cauliflower florets: Fresh or bagged both work but look for crisp white heads without brown spots for sweetness and texture
- Butternut squash cubed: Aim for bright orange firm squash which will roast up creamy and slightly sweet
- Red onions diced: Milder than yellow onions and they caramelize nicely in the bake
- Parmesan cheese: Look for real Parmigiano Reggiano if you can Its nutty flavor ties everything together
- Sea salt: This brings out all the other flavors
- Black pepper: Adds warmth
- Celery soup: Any condensed variety does the trick Make sure it is creamy and check the sodium level if you want to adjust salt
- Aged cheddar cheese: The sharper the cheddar the more flavor in every bite Shred it fresh if possible
Step-by-Step Instructions
- Prepare the Vegetables:
- Start with a large bowl and break the cauliflower into small florets. Add the butternut squash next making sure your cubes are similar in size so they cook evenly. Finely dice the red onions and scatter them into the bowl with the other vegetables.
- Add Cheese and Seasonings:
- Toss the vegetables with parmesan cheese making sure to sprinkle it evenly. Then add the sea salt and black pepper and use your hands or a spatula to get every piece coated. This is the step that sets up the flavor for the whole casserole so take your time mixing.
- Mix and Combine:
- When your vegetables are evenly seasoned scoop in the celery soup. Blend everything together really well so all the veggies are covered in the creamy base. This helps hold the casserole together and keeps it moist during baking.
- Assemble the Casserole:
- Gently spread the vegetable and soup mixture into a well greased square baking dish. Press lightly so the mixture sits evenly. Finish with a thick layer of aged cheddar cheese spread right to the corners for extra bubbly edges and a golden brown top.
- Bake the Casserole:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Bake in the center rack for about 25 minutes. The cheese should be melted and starting to get golden and the vegetables should be fork tender. If you like a crispier top you can broil the last minute or two just keep a close eye so it does not burn.
- Serve and Enjoy:
- Take the casserole out of the oven and let it rest for at least five minutes. This lets everything set up and helps avoid runny slices. Cut into squares and serve warm. The cheesy aroma and caramelized edges are the best part.
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Crowd pleaser that appeals to kids and adults alike. Aged cheddar is my personal favorite ingredient here. It forms little golden bubbles and a flavorful crust on top every time. My family always picks the crispy cheesy edges first and it is the part we all fight over at the table.
Storage Tips
Cool the casserole completely before covering with foil or wrapping tightly. It keeps in the fridge for up to four days and reheats best in the oven covered so the cheese stays melty. You can also freeze individual portions just thaw overnight in the fridge and warm gently in the oven for best results.
Ingredient Substitutions
If you do not have butternut squash you can swap in sweet potato or kabocha which both roast beautifully and stay creamy. For a dairy free version try using your favorite vegan cheese and a plant based creamy soup. Broccoli florets also make a good stand in for the cauliflower if that is what you have on hand.
Serving Suggestions
This casserole shines alongside roasted meats or as part of a vegetarian spread try serving next to a spinach salad or with warm crusty bread. For holidays I love to pair it with turkey or ham. Leftovers make a super satisfying lunch with just a dollop of sour cream or a drizzle of hot sauce.
Cultural and Historical Context
Butternut squash is a classic autumn ingredient in North American cooking thanks to its sweet flavor and long shelf life. Casseroles like this became popular in the mid twentieth century for being affordable, comforting, and easy to prepare for a crowd. Today they remain a go to for family meals and festive gatherings where everyone can help themselves to a hearty scoop.
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I have found that no matter how many times I bake this dish it disappears by the next day. It is easy enough for a weeknight but special enough for a celebration. The aroma while it bakes will fill your kitchen with pure comfort.
Frequently Asked Questions
- → Can I substitute another vegetable for cauliflower?
Yes, broccoli or chopped zucchini make excellent alternatives for cauliflower and blend well with the squash and cheese.
- → What type of cheddar works best?
Aged cheddar adds a sharp, robust flavor, but mild cheddar or a blend of cheeses can also be used to suit your taste.
- → Is it possible to make this dish ahead of time?
Absolutely. Assemble the casserole, cover, and refrigerate. Bake when ready to serve for best results.
- → Can this casserole be frozen?
Yes, you can freeze after assembly or baking. Thaw in the fridge and reheat in the oven until warmed through.
- → How do I make the casserole creamier?
For a creamier texture, add extra celery soup or stir in a splash of cream before baking.
- → What can I serve alongside?
This dish pairs well with a crisp green salad, roasted meats, or warm bread for a complete meal.