Creamed Brussels Sprouts in Acorn Squash

"This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too!"
 
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Ready In:
1hr 30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. There wasn't much creaminess to the sauce. Pretty dish but mediocre taste.
     
  2. 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.
     
  3. 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!
     
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RECIPE SUBMITTED BY

I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.
 
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