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Creamy parsnip & squash bake

Emma Lewis
  • 100 minutes
  • Serves 8

INGREDIENTS

1/2

butternut squash

1

Onion or shallot, small

500 g

Parsnip

2

Thyme, sprigs

1

Butter

25 g

Gruyere, grated

284ml pot and a 142ml pot double cream