How To Make Creamy Parsnip & Squash Bake
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 parsnips, peeled and chopped
- 1 small squash, peeled and chopped
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of grated Parmesan cheese
- 1 tsp of dried thyme
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic. Cook until the onion becomes translucent.
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Add the chopped parsnips and squash to the skillet. Cook for about 5 minutes, until slightly softened.
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In a separate bowl, whisk together the heavy cream, grated Parmesan cheese, dried thyme, salt, and pepper.
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Transfer the cooked parsnips, squash, and onion mixture to a baking dish. Pour the creamy mixture over the vegetables and mix well.
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Bake in the preheated oven for 30-35 minutes, or until the top is golden and the vegetables are tender.
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Serve hot and enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 12g
- Cholesterol : 70mg
- Sodium : 400mg
- Total Carbohydrates : 28g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 9g
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