Creamy Parsnip Squash Bake Recipes
ROASTED PARSNIPS AND BUTTERNUT SQUASH
Categories Olive Vegetable Side Roast Thanksgiving Vegetarian Quick & Easy Low/No Sugar Parsnip Butternut Squash Fall Healthy Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Put oven rack in upper third of oven and preheat oven to 475°F.
- Cut parsnips lengthwise into quarters, then cut out and discard any tough core. Cut parsnips diagonally into 2-inch pieces. Cut squash crosswise into 1/2-inch-thick slices, then cut slices into wedges. Toss vegetables with salt, pepper, and 1 1/2 tablespoons oil, then spread in 1 layer in a large shallow baking pan. Roast, turning occasionally, until vegetables are tender and browned, 20 to 25 minutes.
- While vegetables are roasting, heat remaining 1 1/2 tablespoons oil with garlic in a 1-quart saucepan over low heat, stirring occasionally, until garlic just begins to sizzle. Remove from heat.
- When vegetables are done roasting, remove garlic from oil (discard garlic) and toss vegetables with garlic oil, olives, and parsley.
CREAMY BUTTERNUT SQUASH BAKE
For a side dish with harvesttime appeal, you can't go wrong with this savory squash bake. It's creamy, comforting and looks pretty, too, thanks to the rich yellow butternut squash and golden crumb topping. -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash. , In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well. , Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.
Nutrition Facts : Calories 245 calories, Fat 18g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 199mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 3g protein.
CREAMY PARSNIP & SQUASH BAKE
Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
Provided by Emma Lewis
Categories Side dish
Time 1h40m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium
CREAMY PARSNIP & MUSTARD GRATIN
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie
Provided by Sarah Cook
Time 1h35m
Number Of Ingredients 7
Steps:
- Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. When the cream is simmering again, cover and cook for 6 mins.
- Using tongs, fish out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.
- To serve, heat oven to 180C/fan 160C/gas 4 and bake for 1 hr, then turn up to 200C/fan 180C/gas 6 and brown for 15 mins more - you can do this while the pie is resting.
Nutrition Facts : Calories 497 calories, Fat 36 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 18 grams sugar, Protein 14 grams protein, Sodium 0.75 milligram of sodium
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- Preheat oven to 160°C/Gas 3. Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat.
- Remove from the heat just before it boils and leave to cool. Strain and discard the onion and thyme.
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