Description
A comforting and cheesy butternut squash casserole blended with cauliflower and savory flavors, perfect for an easy family meal.
Ingredients
- 2 cups cauliflower cloves
- 2 cups butternut squash (cubed)
- 1/2 cup diced red onions
- 1 cup parmesan cheese
- 1 tsp sea salt
- 1 tsp black pepper
- 1 can celery soup
- Aged cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large pot, lightly boil the cauliflower and butternut squash for 8–10 minutes until slightly tender. Drain well.
- In a mixing bowl, combine the cooked vegetables, diced red onions, celery soup, parmesan cheese, salt, and black pepper.
- Transfer the mixture into a greased casserole dish and spread evenly.
- Top with shredded aged cheddar cheese.
- Bake in the preheated oven for 20–25 minutes, or until bubbly and golden on top.
- Remove from oven and let cool slightly before serving.
Notes
- You can substitute broccoli for cauliflower if preferred.
- Add cooked chicken or turkey for extra protein if not keeping it vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg
