Creamy parsnip & squash bake

Creamy parsnip & squash bake

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(48 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 ½ 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 20cm 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, questions and tips

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gervais
4th Jul, 2009
5.05
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
29th Jan, 2009
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
17th Jan, 2009
5.05
This is a lovely dish. Perfect for Christmas day - tasty and so easy!
hickmanh
6th Jan, 2009
5.05
Delicious! A big success on New Years Day with our roast dinner.
tarhonya
3rd Jan, 2009
5.05
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
16th Dec, 2008
5.05
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
9th Nov, 2008
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
5th Sep, 2008
5.05
I was hesitant about making this as I thought it might be bland....how wrong I was, this is truly delicious!
dippzy
27th Mar, 2008
5.05
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
22nd Feb, 2008
5.05
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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