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
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  • 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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27th Dec, 2011
Oops forgot to rate. Oh also to say I ended up using more cream, so would probably add another 100ml next time to the infusing part.
27th Dec, 2011
Delicious -went down a storm as part of a boxing day buffet served with cold meats and potato wedges etc. Mine didn't reheat particularly well, had to microwave it and I think the cheese split a little with the cream. Yummy none the less, I would try and make fresh next time.
25th Dec, 2011
Delicious. Made this using the suggestions of leaving the thyme and onion in the cream, as well as increasing the cheese to 50g(ish) Everyone enjoyed it and I will definitely be making it again.
balck777's picture
24th Dec, 2011
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.
12th Dec, 2011
Total winner! delish!!
27th Nov, 2011
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 !
26th Nov, 2011
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)
23rd Dec, 2014
If you weigh your cream, you will find that you do not get 300ml or 150ml, it's always less.
12th Sep, 2011
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!
3rd Mar, 2011
Really delicious, but found the veg were not quite cooked and had to finish it off in the mocrowave.


29th Sep, 2013
Call me a little bit of a fool, but is this made with 250g of butternut squash or 500g butternut squash? Thanks! :)
goodfoodteam's picture
13th Jan, 2014
Hi there, thanks for your question. We recommend going for half of a squash you would find in the supermarket. Enjoy the bake. Best wishes, BBC Good Food web team


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