Creamy parsnip & squash bake

Recipe uploaded by

Emma Lewis

18 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

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• 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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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 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 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, salt 0.12 g

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