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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20th Jan, 2011
wow, had this st.stephens day and was delicious, made it 2days before and kept in fridge. even my fiance who hates squash- loved it
14th Jan, 2011
I made this on Christmas Day and everyone loved it. I used mature cheddar instead of Gruyere which I forgot to buy. It was very handy to be able to make it a day ahead. It's a very easy recipe which gives a delicious result and I know I will make it time and again.
28th Dec, 2010
This was so easy to make and had good comments about it. Will definitely make it again.
27th Dec, 2010
I made this recipe about three weeks ago, but froze 3/4s of it with my fingers crossed. We two ate it the day it was made and six of us had the frozen part for Christmas lunch. It reheated beautifully and everyone who tried it loved it, even the two dedicated parsnit haters. I am now adicted!
19th Dec, 2010
When I went to make this I realised I didnt have enough cream (someone had got to it before me!) so I used 300ml of half fat creme fraiche and 150ml of single cream instead. Was absolutely gorgeous, and not as fatty. I, too, left the onions in as it seemed a waste to discard them! Love this dish!!
bloodnock's picture
12th Dec, 2010
I hope I cooked it right. Every body loved it. Next best things to roast Parsnips. Yum.
18th Oct, 2010
Just made this for dinner it was delicious will be making it again soon
sarahbadis's picture
20th Dec, 2009
I made this last Christmas & it was a huge success so will be making it for Christmas lunch again this year. It's a brilliant recipe because I can make it 2 days before & re-heat on the day. Fantastic - thank you Good Food
9th Dec, 2009
Everybody enjoyed this bake. My daughter loved it so much she ate more of this than the beef. My daughter and son in law went back for seconds. Although they advise to discard onions i left them in and it was delicious.
1st Sep, 2009
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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