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Creamy Parsnip & Squash Bake

Name: Creamy Parsnip & Squash Bake
Cook time: 70 min
Total time: 70 min
Cuisine: British
Ingredients: 326ml double cream; 1 small onion or shallot, finely chopped; 2 thyme sprigs, 1 stripped of leaves; butter for greasing; 500g parsnips (about 4 large); 250g butternut squash (about 1⁄2 a large one); 25g Gruyère , grated

Over a year ago 1,606 views

Cook: 70 mins

British Main Course

Ingredients

326ml double cream
1 small onion or shallot, finely chopped
2 thyme sprigs, 1 stripped of leaves
butter for greasing
500g parsnips (about 4 large)
250g butternut squash (about 1⁄2 a large one)
25g Gruyère , grated

Accompaniment

Description

Recipe by Emma Lewis BBC Good Food website
350 kcalories, protein 4g, carbohydrate 14g, fat 31 g, saturated fat 17g, fibre 4g, sugar 8g, salt 0.12 g

Method

1
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.

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.