Riverford Wicked Leeks
Parsnip and squash bake recipe image

Print Parsnip and squash bake

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 & thinly sliced
  • ½ medium butternut squash, peeled, deseeded & thinly sliced
  • Small handful hard cheese, (Parmesan, Gruyère or a mature Cheddar), grated


  1. Preheat oven to 160˚C/Gas 3. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat.
  2. Remove from the heat just before it boils and leave to cool. Strain and discard the onion and thyme.
  3. Butter a gratin or baking dish. Layer the parsnip and squash in the dish and pour over the cream.
  4. Scatter with thyme leaves and cheese. Bake for 1 hour until tender and golden.
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