Creamed Brussels Sprouts in Acorn Squash

1. 1

   Halve acorn or buttercup squash.

2. 2

   Place cut-side down in a baking dish.

3. 3

   Add water to 3/4 inch.

4. 4

   Bake@ 350 45 minutes or until it can be easily pierced with a fork.

5. 5

   Place brussels sprouts in a saucepan.

6. 6

   Cover with water.

7. 7

   Bring to a boil and simmer for 7 minutes; drain.

8. 8

   (You may cut sprouts in half length-wise after cooking if desired.)

9. 9

   To Make Cream sauce (Bechamel):

10. 10

    Melt butter or margarine in a saucepan.

11. 11

    Stir in flour until creamy.

12. 12

    Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.

13. 13

    To assemble: Place acorn squash halves cut-side up in baking dish.

14. 14

    Fill center with brussels sprouts.

15. 15

    Spoon Bechamel sauce over sprouts.

16. 16

    Sprinkle with a dash of nutmeg.

17. 17

    Bake@ 350F for 30 minutes, or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.