Prep 1 hr
Cook 30 mins
This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too!
- 1 (1 lb) container fresh Brussels sprout
- 2 acorn squash or 2 buttercup squash
- 1 tablespoon butter or 1 tablespoon margarine
- 1 tablespoon flour
- 1 cup skim milk
- 1 dash nutmeg
- salt and pepper
- Halve acorn or buttercup squash.
- Place cut-side down in a baking dish.
- Add water to 3/4 inch.
- Bake@ 350 45 minutes or until it can be easily pierced with a fork.
- Place brussels sprouts in a saucepan.
- Cover with water.
- Bring to a boil and simmer for 7 minutes; drain.
- (You may cut sprouts in half length-wise after cooking if desired.)
- To Make Cream sauce (Bechamel):
- Melt butter or margarine in a saucepan.
- Stir in flour until creamy.
- Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
- To assemble: Place acorn squash halves cut-side up in baking dish.
- Fill center with brussels sprouts.
- Spoon Bechamel sauce over sprouts.
- Sprinkle with a dash of nutmeg.
- Bake@ 350F for 30 minutes, or until heated through.
There wasn't much creaminess to the sauce. Pretty dish but mediocre taste.
Wow, was this ever a hit at dinner. I really prefer roasted Brussels sprouts, so since the oven was going anyway... I used #84473 and #56103 would work as well. Delicious, papergoddess.
I served this at Thanksgiving with produce from my garden and it is absolutely as pretty as it is tasty. Everyone raved and I will make it again and again. Thanks!