Creamy parsnip & squash bake

Creamy parsnip & squash bake

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(44 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


Serves 8
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal350
  • fat31g
  • saturates17g
  • carbs14g
  • sugars8g
  • fibre4g
  • protein4g
  • salt0.12g
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  • 284ml pot and a 142ml pot double cream
  • 1 small onion or shallot, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 thyme sprigs, 1 stripped of leaves


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g parsnip (about 4 large)



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 500g butternut squash (about 1⁄2 a large one)
  • 25g Gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.

  2. Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.

  3. Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

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Comments (54)

freshcream's picture

i made this just now but my own way....i put the veggies in a deep dish, and mixed in salt, pepper and chilli powder into the double cream, mixing real well. poured that on top, but lo and behold, it wasnt enough. so i beat some Philly cheese with milk till smooth n creamy, and poured that in too. sprinkled tons of chopped chives and spring onions in, then covered the whole thing with a generous sprinkle of cheddar cheese. really delicious, but it definitely needs baking for 1 hour as the parsnip cooks slower than butternut squash. cover with foil if need be, and next time i'll even mix in garlic into the cream.

Drydoni's picture

Didnt have any parsnips but I had a turnip potatoes and butternut squash and layered the 3 - AMAZING COMBO! Topped with plenty of gruyere, Fantastic gorgeous with a sunday roast!

neatandtidy's picture

This is so tasty! I made it as a side dish at Xmas and again as part of a veggie Sunday lunch this weekend and it went down a treat! Easy to do and super tasty! I also leave the onions, garlic and thyme in the cream as it adds to the flavour. I used mature cheddar as no gruyere and added a few breadcrumbs to the topping and it was lush!

missflops's picture

Easy, fool-proof and simply delicious. Made ahead and re-heated. Perfect.

stephaniepebrocq's picture

This was SO nice! I just think the shallots should not be discarded - so I put them in the dish. Lovely and quite filling, a perfect winter warmer!

pgrinnell's picture

Absolutely fab. Definately will make again. Only problem was I used the wrong cheese so there was oil in the bottom of the serving dish during dinner. I doubled the quantities and had one in the freezer ready for next time we had guests. We've used this and you wouldn't have guessed it had been in the freezer.

soulandelalanne's picture

Lovely and easy recipe, but had no gruyere so used some leftover goats cheese and some comte. Had no dble cream so used up what i had in fridge, mix of 15% creme fraiche and a 200ml box of creme liquide. No onion ! either so used garlic for the infusion.
Next time i will try mixing in some of the milder Patak's curry paste, as i often do with a parsnip soup, should go well with the sweetness of this dish too.

joanna800's picture

CARE: Most gruyere cheese is not suitable for vegetarians as it contains animal rennet. Some British-made gruyere is, eg that made by Joseph Heler appears to be.

ashleyhouston71's picture

did this for xmas day this year and made it on xmas eve, 20 mins in the oven to heat it and it tasted even better, big hit with all the family, thanks

joannajmiller's picture

Oops forgot to rate. Oh also to say I ended up using more cream, so would probably add another 100ml next time to the infusing part.

joannajmiller's picture

Delicious -went down a storm as part of a boxing day buffet served with cold meats and potato wedges etc. Mine didn't reheat particularly well, had to microwave it and I think the cheese split a little with the cream. Yummy none the less, I would try and make fresh next time.

mrsmammy's picture

Delicious. Made this using the suggestions of leaving the thyme and onion in the cream, as well as increasing the cheese to 50g(ish) Everyone enjoyed it and I will definitely be making it again.

balck777's picture

Lovely dish. I made it for a Sunday lunch with some friends just before Xmas. There were only 4 of us so I halved the quantities and it worked out just fine. A small portion each is all that's necessary because it's so rich.

joxerp's picture

Total winner! delish!!

belindacaroline's picture

Just as others have stated before me, this is really heavenly if made with the recommendations of previous people testing. My daughter has always said she doesn't like parsnips, but loved this ! I did as some others have done added garlic, plenty of black pepper and left the onion and thyme in the sauce. This meant that the cut up onion pieces rested on the top of the squash and parsnips and once the cheese was ontop made a lovely top layer. I also increased the gruyere to about 50g !

belindacaroline's picture

Why are the measurements 284ml pot and 142ml pot of cream ? No pots of cream that I know of come in those sizes, they are 300ml and 150ml. Does it mean to use one of each of those ? (I want to make this tomorrow)

cazandjay's picture

If you weigh your cream, you will find that you do not get 300ml or 150ml, it's always less.

tandcake's picture

I make this for Christmas every year, works brilliantly made the day before and reheated. Is delicious cold with leftover ham and turkey. I have been known to eat it straight from the fridge with a spoon but perhaps I shouldn't mention that!

noblegorgeousrose's picture

Really delicious, but found the veg were not quite cooked and had to finish it off in the mocrowave.

wildflower196's picture

wow, had this st.stephens day and was delicious, made it 2days before and kept in fridge. even my fiance who hates squash- loved it


Questions (6)

saintsdt's picture

Is this 500g squash or 250g? Thanks

goodfoodteam's picture

Hi saintsdt Thanks for bringing this to our attention - it should be 1/2 a large butternut squash (approx 500g in total) we will amend shortly. Many thanks. 

Caroline_walker's picture

Can you freeze this?

goodfoodteam's picture

Hi Caroline. Thanks for getting in touch. Yes, this recipe can be frozen. Best wishes, BBC Good Food web team

ditsysoph's picture

Call me a little bit of a fool, but is this made with 250g of butternut squash or 500g butternut squash? Thanks! :)

goodfoodteam's picture

Hi there, thanks for your question. We recommend going for half of a squash you would find in the supermarket. Enjoy the bake. Best wishes, BBC Good Food web team

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