Brussels Sprout - Squash Casserole

Vegetable

Ingredients

  • 1 pound brussels sprouts
  • 1 1/2 cups winter squash, peeled and cubed
  • 1 medium onion, minced
  • 1 cup chopped celery
  • 1 tabelspoon butter
  • 2 tabelspoons oil
  • 1/4 cup whole wheat flower
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon marjoram
  • dash pepper
  • dash nutmeg

Directions

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.


Serves 4 to 6.

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Submitted 6/13/05.
Source: Laurel's Kitchen
Submitted By: Sue Wilcox
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Brussels Sprout - Squash Casserole