Creamy Parsnip & Squash Bake

By Grazor

Ingredients

• 284 * 284ml pot and a 142ml pot double cream
• 1 * 1 small onion or shallot, finely chopped
• 2 * 2 thyme sprigs, 1 stripped of leaves
• * butter , for greasing
• 500 * 500g parsnips (about 4 large)
• 1 * 1⁄2 500g butternut squash (about 1⁄2 a large one)
• 25 * 25g Gruyère , grated

Preparation

Step 1

Serves 8
Preparation and cooking times
Preparation time

Prep 30 mins
Cook time

Cook 1 hr 10 mins
Vegetarian

Vegetarian
Method

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 20 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.

Try

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.
Per serving

350 kcalories, protein 4g, carbohydrate 14g, fat 31 g, saturated fat 17g, fibre 4g, sugar 8g, salt 0.12 g

Recipe from Good Food magazine, December 2007.