Pic of Parsnip and squash bake

Parsnip and squash bake

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Vegetarian mains

Parsnip and squash bake

Side Serves 4 1h 30 min
This easy-to-make, creamy vegetarian dish is rich enough to be eaten as a main, perhaps with a crisp green salad. If you haven't got squash in your veg box, try using carrots instead. For a lighter dinner, use half cream and half veg stock or milk.


  • 400ml double cream
  • 1 small onion or shallot, finely chopped
  • 2 sprigs thyme, 1 stripped of leaves
  • 20g butter
  • 4 large parsnips, peeled and thinly sliced
  • ½ medium butternut squash, peeled, deseeded and thinly sliced
  • small handful hard cheese, (Parmesan, Gruyère or a mature Cheddar), grated


Prep time: 20 min
Cooking time: 1h 10 min
  • Step 1

    Preheat oven to 160°C/Gas 3. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat.
  • Step 2

    Remove from the heat just before it boils and leave to cool. Strain and discard the onion and thyme.
  • Step 3

    Butter a gratin or baking dish. Layer the parsnip and squash in the dish and pour over the cream.
  • Step 4

    Scatter with thyme leaves and cheese. Bake for 1 hour until tender and golden.

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