Creamed Brussels Sprouts And Onions In Acorn Squash – a delicious recipe with acorn squash, butter, salt, pepper, Brussels, white onions. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut squash in half lengthwise, and remove seeds. Place cut side down in shallow baking pans, and add 1 inch water. Bake, uncovered, at 400u00b0 for 30 minutes or until tender. Drain. Brush inside of hot acorn squash with melted butter; sprinkle with salt and pepper, and set aside.
2
Combine Brussels sprouts and onions; cook according to package directions. Drain, and set aside.
3
Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, until mixture is smooth. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Pour white sauce over Brussels sprouts and onions; toss gently. Spoon Brussels sprouts and onions evenly into squash halves.
342
kcal
Calories
19
g
Fat
37
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 medium acorn squash, 3 tablespoons butter or margarine, melted, 1 teaspoon salt, 1/2 teaspoon pepper, and more.
Yes, Creamed Brussels Sprouts And Onions In Acorn Squash falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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