Creamed Brussels Sprouts in Acorn Squash

READY IN: 1hr 30mins
Recipe by papergoddess

This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too!

Top Review by acm6404

There wasn't much creaminess to the sauce. Pretty dish but mediocre taste.

Ingredients Nutrition


  1. Halve acorn or buttercup squash.
  2. Place cut-side down in a baking dish.
  3. Add water to 3/4 inch.
  4. Bake@ 350 45 minutes or until it can be easily pierced with a fork.
  5. Place brussels sprouts in a saucepan.
  6. Cover with water.
  7. Bring to a boil and simmer for 7 minutes; drain.
  8. (You may cut sprouts in half length-wise after cooking if desired.)
  9. To Make Cream sauce (Bechamel):
  10. Melt butter or margarine in a saucepan.
  11. Stir in flour until creamy.
  12. Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
  13. To assemble: Place acorn squash halves cut-side up in baking dish.
  14. Fill center with brussels sprouts.
  15. Spoon Bechamel sauce over sprouts.
  16. Sprinkle with a dash of nutmeg.
  17. Bake@ 350F for 30 minutes, or until heated through.

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