Preheat oven to 200°C.
First off, in an oven safe baking dish, arrange the butternut and onion slices.In a mixing bowl, combine the cream, vegetable stock, Parmesan, thyme and black pepper. Pour over the raw vegetables.Bake for 40 – 50 minutes in a preheated oven until the cream is bubbly and the topping is brown and crispy.Season with salt and serve with fresh thyme. Serves four as a side.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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