Brussels Sprout - Squash Casserole Recipe

Clean, trim, and score brussels sprouts; cut large ones in half. Steam sprouts and squash separtely until barely tender. Set aside.
Prehaet oven to 350 degrees F.

While squash and sprouts cook, chop onions and celery. Saute onion in butter and oil. Add flour and cook slowly for about 3 minutes, stirring continually. Add milk and spices slowly, stirring to keep the mixture smooth. Bring to a boil and remove from heat. Correct seasonings.

In a greased 8"" X 8"" baking dish, arrange cubbed squash on bottom and spread over it an even layer of brussels sprouts. Sprinkle chopped celery over the top. Pour the sauce over the vegetables and sprinkle with nutmeg.
Bake for 30 minutes.