Creamy parsnip & squash bake

Recipe uploaded by

Emma Lewis

12 ratings

Recipe by Emma Lewis

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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.

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.

Per serving

350 kcalories, protein 4g, carbohydrate 14g, fat 31 g, saturated fat 17g, fibre 4g, salt 0.12 g

Latest comments and suggestions

• lewie

  15 December 2007

  lewie commented on this recipe

  I WILL PASS ON THE RECIPE TO MY AUNT WHO IS AGED86 AND A VEGETARIAN ALL HER LIFE. I AM SURE SHE WILL MAKE USE OF IT.

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• chris johnson

  31 December 2007

  chris johnson rated and commented on this recipe

  

  I would highly recommend this recipe and I will certainly use it again.

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• melaniejones

  31 December 2007

  melaniejones rated this recipe

  

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• Harrys Mum

  04 January 2008

  Harrys Mum rated and commented on this recipe

  

  Excellent we had this on Christmas Day and it went down a treat, thank you Good Food!

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• Gill

  09 January 2008

  Gill commented on this recipe

  Made this recipe for New Year and 2 of my guests asked for the recipe.

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• Gill

  09 January 2008

  Gill rated and commented on this recipe

  

  Made this recipe for New Year and 2 of my guests asked for the recipe.

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• lou recipes

  13 January 2008

  lou recipes commented on this recipe

  I made this for Christmas dinner and it was lovely. I made it christmas eve and then heated it up for the dinner. Easy to make, easy to impress guests! Will definately make this again.

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• lou recipes

  13 January 2008

  lou recipes rated this recipe

  

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• fluffyblueberry

  14 January 2008

  fluffyblueberry rated and commented on this recipe

  

  made for christmas dinner. Followed recipe exactly and it was so delicious! Had lots left so, had it two nights in a row. Will definitely make again.

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• Rachael Harrison

  20 January 2008

  Rachael Harrison rated and commented on this recipe

  

  My mum made this, and it's absolutely delicious! Even my brother who likes neither parsnip nor squash ate it. We requested it for Christmas Day as well.

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• Holly

  27 January 2008

  Holly rated and commented on this recipe

  

  This is a fantastic recipe, i served this on Christmas with the Cider roasted Turkey and it went down a treat

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• Sue

  08 February 2008

  Sue rated and commented on this recipe

  

  I made this recipe on Christmas Eve and we had it with out dinner on Christmas Day. It was absolutely delicious, easy to make and the little bit that was left got warmed up and eaten with cold turkey that evening. Am making it again this evening.

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• Mel

  22 February 2008

  Mel rated and commented on this recipe

  

  Made this to go with roast lamb for a dinner party. Was delicious and went down really well. Would definately make it again.

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• dippy

  27 March 2008

  dippy rated and commented on this recipe

  

  made this to go with roast lamb ,absolutely delicious and the keftovers reheated and tasted just as good next day.will make again

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• sally

  05 September 2008

  sally rated and commented on this recipe

  

  I was hesitant about making this as I thought it might be bland....how wrong I was, this is truly delicious!

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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 parsnips (about 4 large)
• 1⁄2 500g butternut squashes (about 1⁄2 a large one)
• 25g gruyère , grated

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 30 mins

Cook min 1 hr 10 mins

Vegetarian

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 parsnips (about 4 large)
• 1⁄2 500g butternut squashes (about 1⁄2 a large one)
• 25g gruyère , grated

Per serving

350 kcalories, protein 4g, carbohydrate 14g, fat 31 g, saturated fat 17g, fibre 4g, salt 0.12 g

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