Creamed Brussels Sprouts in Acorn Squash |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too! Ingredients:
1 (1 lb) container fresh brussels sprout |
2 acorn squash or 2 buttercup squash |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon flour |
1 cup skim milk |
1 dash nutmeg |
salt and pepper |
Directions:
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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