Creamy parsnip & squash bake

• double cream284ml ml
• small onion↗1

  or shallot, finely chopped

• thyme↗2

  2 sprigs, 1 stripped of leaves

• butter↗

  for greasing

• parsnip↗500g g

  (about 4 large)

• butternut squash↗500g g

  (about ½ a large one)

• gruyère↗25g g

  grated

Step-by-step instructions

1. 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.

2. 2

   Heat oven to 160C/fan 140C/gas 4. 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.

3. 3

   Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.