Creamy parsnip & squash bake

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Results 21-40

• tashabasha

  29 January 2009

  tashabasha commented on this recipe

  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!

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• janet

  04 July 2009

  janet rated and commented on this recipe

  

  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.

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• JaneS

  01 September 2009

  JaneS rated and commented on this recipe

  

  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.

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• pam

  09 December 2009

  pam rated and commented on this recipe

  

  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.

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• Moosie Moo

  20 December 2009

  Moosie Moo commented on this recipe

  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

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• Moosie Moo

  20 December 2009

  Moosie Moo rated this recipe

  

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• Elizabeth

  26 March 2010

  Elizabeth rated this recipe

  

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• junecan

  18 October 2010

  junecan rated and commented on this recipe

  

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

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• Major Bloodnock

  12 December 2010

  Major Bloodnock rated and commented on this recipe

  

  I hope I cooked it right. Every body loved it. Next best things to roast Parsnips. Yum.

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• Nessa

  19 December 2010

  Nessa rated and commented on this recipe

  

  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!!

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• Babs

  27 December 2010

  Babs rated and commented on this recipe

  

  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!

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• Amateur Chef

  28 December 2010

  Amateur Chef rated and commented on this recipe

  

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

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• fairystoryteller

  14 January 2011

  fairystoryteller rated and commented on this recipe

  

  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.

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• wildflower

  20 January 2011

  wildflower rated and commented on this recipe

  

  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

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• Miri

  03 March 2011

  Miri rated and commented on this recipe

  

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

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• TandCake

  12 September 2011

  TandCake rated and commented on this recipe

  

  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!

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• Belinda

  26 November 2011

  Belinda commented on this recipe

  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)

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• Belinda

  27 November 2011

  Belinda rated and commented on this recipe

  

  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 !

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• Joy

  12 December 2011

  Joy rated and commented on this recipe

  

  Total winner! delish!!

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• Sharon

  24 December 2011

  Sharon rated and commented on this recipe

  

  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.

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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 30 mins

Cook 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 squash (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, sugar 8g, salt 0.12 g

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