Find tried and tested recipes from McCarthy Stone homeowners, teams and the restaurant chefs in our assisted living (Retirement Living PLUS) developments

Creamy Parsnip and Squash Bake

Make the most of the seasonal bounty of British parsnips with this hearty and comforting creamy parsnip and squash bake.

a group of cut up vegetables
Posted 01 August 2019
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Prep: 1 hour (including cooking) Cook: 1 Hour


  • 430ml Double cream
  • 1 Small onion
  • 2 Sprigs thyme 
  • 500g Parsnips
  • 500g Butternut squash
  • 25g Gruyere or cheddar (grated)



  1. Place the cream, onion and thyme into a pan and bring to a mild temp and remove from the heat.
  2. Remove the onion and thyme.
  3. Preheat oven to 160.c.
  4. Once the oven is preheating, peel, de-seed and thinly slice the butternut squash and parsnips.
  5. Layer the parsnips and squash in a dish and season well.
  6. Pour over the infused cream, season again, scatter with the cheese on top.
  7. Bake for about an hour until golden.
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