VegBox Recipes

Creamy Parsnip & Squash Bake

This recipe has been generously shared by the lovely folks over at Foodari.
 
 

Ingredients

  • 450ml of Hinxden double cream
  • 1 small onion, finely chopped
  • 2 thyme sprigs, 1 stripped of leaves
  • South Downs butter, for greasing
  • 500g parsnips (approx. 4)
  • 500g butternut squash 25g Gruyère, grated
 

Method

Place the cream, onion 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.

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.

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.

 

Time From Cupboard-To-Table

1hr 30mins
 

Notes & Variations on Creamy Parsnip & Squash Bake

 
 
 

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