Butternut Squash and Parsnip Bake

STORY

The good news? This side dish is delicious. The bad news? It’s not the healthiest of dishes. Which makes it perfect for special occasions, and absolutely great for the holidays. Swap out your plain mac & cheese for this dish, and you’re bound to have  a hit on your hands.

RECIPE

• Prep Time: 10 minutes
• Cook Time: ~1 hour, 15 minutes
• Total Time: ~ 1 hour, 25 minutes

TOOLS

• food processor, grating and slicing discs (or use your knives and graters – it’ll take a while!)
• large skillet
• wooden spoon
• small oven-safe casserole dish
• oven, preheated to 350°F  (180°C)

INGREDIENTS

1 tbsp of olive oil

1 medium sized onion, chopped

1 large parsnip, peeled and thinly sliced

1/2 butternut squash, peeled and thinly sliced

1 tbsp of thyme sprigs, chopped

1 cup of Gruyere, grated

1/2 cup of heavy cream

salt and pepper to taste

METHOD

1. Add 1 tbsp of olive oil to a large skillet and heat over medium high heat.
2. Once oil is hot, add 1 chopped onion.
3. When onion is translucent add 1 thinly sliced parsnip, and 1/2 thinly sliced butternut squash and cook until vegetables are tender.
4. Add thyme leaves and salt and pepper to taste and removed vegetables from heat.
5. Layer a thin layer of grated Gruyere in the casserole dish.
6. Transfer vegetables to the casserole dish an top with remaining Gruyere.
7. Pour 1/2 cup of heavy cream over the mixture and bake in an  oven at 350°F  (180°C) for an hour.
8. Mix up the  bake and serve hot or at room temperature.

Tip: The natural oils from the cheese and cream will separate if this dish isn’t served quickly. Don’t worry, it’s still just as delicious.