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)

fairystoryteller's picture

I made this on Christmas Day and everyone loved it. I used mature cheddar instead of Gruyere which I forgot to buy. It was very handy to be able to make it a day ahead. It's a very easy recipe which gives a delicious result and I know I will make it time and again.

alfie01's picture

This was so easy to make and had good comments about it. Will definitely make it again.

hannah-lou-dolly's picture

I made this recipe about three weeks ago, but froze 3/4s of it with my fingers crossed. We two ate it the day it was made and six of us had the frozen part for Christmas lunch. It reheated beautifully and everyone who tried it loved it, even the two dedicated parsnit haters. I am now adicted!

nesswah's picture

When I went to make this I realised I didnt have enough cream (someone had got to it before me!) so I used 300ml of half fat creme fraiche and 150ml of single cream instead. Was absolutely gorgeous, and not as fatty.
I, too, left the onions in as it seemed a waste to discard them! Love this dish!!

bloodnock's picture

I hope I cooked it right.

Every body loved it. Next best things to roast Parsnips. Yum.

mickat3's picture

Just made this for dinner it was delicious will be making it again soon

sarahbadis's picture

I made this last Christmas & it was a huge success so will be making it for Christmas lunch again this year. It's a brilliant recipe because I can make it 2 days before & re-heat on the day. Fantastic - thank you Good Food

pambuck's picture

Everybody enjoyed this bake. My daughter loved it so much she ate more of this than the beef. My daughter and son in law went back for seconds. Although they advise to discard onions i left them in and it was delicious.

ilikeeating's picture

I made this for a family roast lunch and it was amazing. I loved the simplicity of it. I cooked it earlier and then reheated it while the yorkshire puddings were cooking. The family loved it. I will definitely make this again. It was so nice that my daughter and I had it for lunch the next day. Heaven.

gervais's picture

I made this as an alternative to the parsnip and celeriaic bake. It was absolutely delicious, the only thing was that it was very filling and you had to be quite disciplined when having it as an accompanying vegetable dish with your Christmas dinner. I must remeber to cook it throughout the year.

tashabasha's picture

I made this with my mum at Christmas and it was delicious, just made it again to go with my friend's birthday and everyone loved it. I added garlic and lots of cracked black pepper to the cream to give it a bit more flavour and also added breadcrumbs to the cheese and thyme topping which went down very well!

sl230l's picture

This is a lovely dish. Perfect for Christmas day - tasty and so easy!

hickmanh's picture

Delicious! A big success on New Years Day with our roast dinner.

tarhonya's picture

I love butternut squash-this was heaven for me...sweet,rich,velvety...couldn't stop eating it, I was having it straight from the fridge next day.

sparkydog's picture

I am making this again for boxing day to go with ham, mash and pickles. Had it with turkey on christmas day last year and everyone loved it.

wombleuk's picture

I made this dish to go with christmas dinner last year and it was a huge hit - will definitely do it again this year

notmum's picture

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

dippzy's picture

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

mels-bels's picture

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

shoskings's picture

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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