Name: Creamy parsnip & squash bake
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 284ml pot and a 142ml pot double cream; 1 small onion or shallot, finely chopped; 2 thyme sprigs, 1 stripped of leaves; butter for greasing; 500g parsnip (about 4 large); 500g butternut squash (about ½ a large one); 25g gruyère grated

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Creamy parsnip & squash bake

Creamy parsnip & squash bake

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Serves 8

Easy

Prep: 30 mins

Cook: 1 hr and 10 mins

A star rating of 4.8 out of 5.52 ratingsRate

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

Easily doubled

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

284ml pot and a 142ml pot double cream
1 small onion

or shallot, finely chopped
2 thyme

sprigs, 1 stripped of leaves
butter

for greasing
500g parsnip

(about 4 large)
500g butternut squash

(about ½ a large one)
25g gruyère

grated

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Nutrition: per serving

kcal350
fat31g
saturates17g
carbs14g
sugars8g
fibre4g
protein4g
salt0.12g

low

Method

step 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.
step 2

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

RECIPE TIPS

GET AHEAD

Leave the bake to cool, then cover and place in the fridge for up to 2 days. To reheat, place in a 220C/ fan 200C/gas 7 oven for 15 mins. If the top starts to brown more than you’d like, cover with foil.

Recipe from Good Food magazine, December 2007

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A star rating of 4.8 out of 5.52 ratings

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