Creamy parsnip & squash bake

Creamy parsnip & squash bake

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(48 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins


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


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



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

  • 2 thyme sprigs, 1 stripped of leaves


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

  • butter, for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 500g parsnip (about 4 large)



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 500g butternut squash (about ½ a large one)
  • 25g gruyère, grated



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


  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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13th Dec, 2018
This recipe has become a family favourite for Christmas. I usually use cheddar rather than gruyere and its absolutely delicious. Highly recommend.
5th Feb, 2014
i made this just now but my own way....i put the veggies in a deep dish, and mixed in salt, pepper and chilli powder into the double cream, mixing real well. poured that on top, but lo and behold, it wasnt enough. so i beat some Philly cheese with milk till smooth n creamy, and poured that in too. sprinkled tons of chopped chives and spring onions in, then covered the whole thing with a generous sprinkle of cheddar cheese. really delicious, but it definitely needs baking for 1 hour as the parsnip cooks slower than butternut squash. cover with foil if need be, and next time i'll even mix in garlic into the cream.
17th Mar, 2013
Didnt have any parsnips but I had a turnip potatoes and butternut squash and layered the 3 - AMAZING COMBO! Topped with plenty of gruyere, Fantastic gorgeous with a sunday roast!
6th Nov, 2012
This is so tasty! I made it as a side dish at Xmas and again as part of a veggie Sunday lunch this weekend and it went down a treat! Easy to do and super tasty! I also leave the onions, garlic and thyme in the cream as it adds to the flavour. I used mature cheddar as no gruyere and added a few breadcrumbs to the topping and it was lush!
missflops's picture
2nd Oct, 2012
Easy, fool-proof and simply delicious. Made ahead and re-heated. Perfect.
stephaniepebrocq's picture
27th Sep, 2012
This was SO nice! I just think the shallots should not be discarded - so I put them in the dish. Lovely and quite filling, a perfect winter warmer!
4th May, 2012
Absolutely fab. Definately will make again. Only problem was I used the wrong cheese so there was oil in the bottom of the serving dish during dinner. I doubled the quantities and had one in the freezer ready for next time we had guests. We've used this and you wouldn't have guessed it had been in the freezer.
27th Jan, 2012
Lovely and easy recipe, but had no gruyere so used some leftover goats cheese and some comte. Had no dble cream so used up what i had in fridge, mix of 15% creme fraiche and a 200ml box of creme liquide. No onion ! either so used garlic for the infusion. Next time i will try mixing in some of the milder Patak's curry paste, as i often do with a parsnip soup, should go well with the sweetness of this dish too.
17th Jan, 2012
CARE: Most gruyere cheese is not suitable for vegetarians as it contains animal rennet. Some British-made gruyere is, eg that made by Joseph Heler appears to be.
1st Jan, 2012
did this for xmas day this year and made it on xmas eve, 20 mins in the oven to heat it and it tasted even better, big hit with all the family, thanks


21st Dec, 2018
Is there any reason why cream is not listed as 426 mls ( rather than 284+142 ). Am i missing something ?
goodfoodteam's picture
22nd Dec, 2018
Thanks for your question - this refers to the standard pot sizes available in the supermarket.
14th Dec, 2017
Hoe much cream is Used
goodfoodteam's picture
15th Dec, 2017
Thanks for your question. You need to use all the cream in the recipe.
25th Nov, 2017
Can you freeze this after or before baking? It didn't say below .
goodfoodteam's picture
27th Nov, 2017
Thanks for your question. We think this dish is best if not frozen. We put a blue star above the nutritional information if a dish is just as good cooked from frozen. If you're keen to do so, we'd recommend cooking it and then reheating fully from frozen until piping hot the whole way through at 160C fan.
23rd Dec, 2014
Is this 500g squash or 250g? Thanks
goodfoodteam's picture
5th Jan, 2015
Hi saintsdt Thanks for bringing this to our attention - it should be 1/2 a large butternut squash (approx 500g in total) we will amend shortly. Many thanks. 
6th Jan, 2014
Can you freeze this?
goodfoodteam's picture
13th Jan, 2014
Hi Caroline. Thanks for getting in touch. Yes, this recipe can be frozen. Best wishes, BBC Good Food web team


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