Creamy parsnip & squash bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 284ml pot and a 142ml pot double cream
- 1 small onionor shallot, finely chopped
- 2 thymesprigs, 1 stripped of leaves
- butterfor greasing
- 500g parsnip(about 4 large)
- 500g butternut squash(about ½ a large one)
- 25g gruyèregrated
Nutrition: per serving
- kcal350
- fat31g
- saturates17g
- carbs14g
- sugars8g
- fibre4g
- protein4g
- salt0.12glow
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.
