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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4th Jul, 2009
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.
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!
17th Jan, 2009
This is a lovely dish. Perfect for Christmas day - tasty and so easy!
6th Jan, 2009
Delicious! A big success on New Years Day with our roast dinner.
3rd Jan, 2009
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.
16th Dec, 2008
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.
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
5th Sep, 2008
I was hesitant about making this as I thought it might be wrong I was, this is truly delicious!
27th Mar, 2008
made this to go with roast lamb ,absolutely delicious and the keftovers reheated and tasted just as good next day.will make again
22nd Feb, 2008
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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