Creamy parsnip & squash bake

Creamy parsnip & squash bake

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(44 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

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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Ingredients

  • 284ml pot and a 142ml pot double cream
  • 1 small onion or shallot, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 thyme sprigs, 1 stripped of leaves

    Thyme

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

  • butter, for greasing
    Butter

    Butter

    butt-err

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

  • 500g parsnip (about 4 large)
    Parsnip

    Parsnip

    par-snip

    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

    Gruyère

    groo-ee-yeah

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

Method

  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)

hollywatts's picture
5

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

alkaline_fairy's picture
5

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.

fluffyblueberry's picture
5

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.

lougardener's picture
4

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.

gillo-connor's picture
5

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

gillo-connor's picture
5

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

jzbottomley's picture
5

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

liensirch's picture
4

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

lewisspiteri's picture

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.

lewisspiteri's picture

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.

lewisspiteri's picture

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.

lewisspiteri's picture

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.

lewisspiteri's picture

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.

lewisspiteri's picture

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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