Creamed Brussels Sprouts And Onions In Acorn Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
4 medium acorn squash |
3 tablespoons butter or margarine, melted |
1 teaspoon salt |
1/2 teaspoon pepper |
2 (10-ounce) packages frozen brussels sprouts |
1 pound small white onions |
2 tablespoons butter or margarine |
2 tablespoons all-purpose flour |
2 cups milk |
Directions:
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 400° 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.
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