Creamy parsnip & squash bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 284ml pot and a 142ml pot double cream
- 1 small onion or shallot, finely chopped
- 2 thyme sprigs, 1 stripped of leaves
- butter, for greasing
- 500g parsnip (about 4 large)
- 500g butternut squash (about ½ a large one)
- 25g gruyère, grated
Method
- STEP 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.
- STEP 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.
- STEP 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.
