Creamy parsnip & squash bake

Name: Creamy parsnip & squash bake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 284 milliliters pot and a 142ml pot double cream; 1 small onion or shallot, finely chopped; 2 thyme sprigs, 1 stripped of leaves; 1 serving butter, for greasing; 500 grams parsnip (about 4 large); 500 grams butternut squash (about ½ a large one); 25 grams gruyère, grated

Creamy parsnip & squash bake takes around 1 hour and 40 minutes from beginning to end. One portion of this dish contains around 10g of protein, 4g of fat, and a total of 145 calories. This recipe serves 8. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up pot and a 142ml pot double cream, gruyère, parsnip, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a gluten free and primal diet. If you like this recipe, take a look at these similar recipes: Swede & parsnip bake, Butternut Squash-Parsnip Soup, and Honey-mustard parsnip & potato bake.

Instructions

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.

Ingredients you will need

Shallot

Cream

Onion

Thyme

Equipment you will use

Frying Pan

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable