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Creamy parsnip & squash bake

Creamy parsnip & squash bake

A star rating of 4.8 out of 5.50 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal350
fat31g
saturates17g
carbs14g
sugars8g
fibre4g
protein4g
low insalt0.12g
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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 parsnip (about 4 large)
  • 500g butternut squash (about ½ a large one)
  • 25g gruyère , grated

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2007

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A star rating of 4.8 out of 5.50 ratings
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