Recipe of the Week – Parsnip and Squash Bake
I cracked open the first of my delicious Crown Prince squashes this week and made this super-rich, creamy, bubbly, indulgent, melt-in-your mouth delicious recipe to celebrate. The parsnips are ready but won’t be at their sweetest until after the first frost.
Preheat oven to 160C. Place the cream, onion and 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. Grease the bottom and sides of a gratin dish (20 x 30cm) with butter. Peel the parsnips and peel and de-seed the squash. Thinly slice the vegetables and layer in the dish. Pour over the cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden.
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