Creamy Parsnip and Squash Bake (Serves 8)
This is an inexpensive and tasty meal. It's nice in the late autumn when parsnips and squashes are in season. I've also used as a Boxing Day meal along with leftovers from Christmas Day.
284ml pot and a 142ml pot double cream
1 small onion (finely chopped)
2 thyme sprigs, 1 stripped of leaves
500g parsnips (about 4 large)
500g butternut squash (about 1⁄2 a large one)
25g Cheddar cheese (grated)
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. I actually retrieved the onion and put them back in at stage 3.
2. Heat oven to 160C. 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 both of them.
3. Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and cheese.
4. Bake for 1 hour until golden and a fork slides easily into the veg.