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Creamed Brussels Sprouts In Acorn Squash Recipe

Delight your Thanksgiving or Christmas guests with this stunning and delicious creamed Brussels sprouts recipe nestled inside roasted acorn squash halves. The creamy sauce perfectly complements the tender sprouts and sweet squash, creating a show-stopping autumnal side dish that's as beautiful as it is tasty! Easy to follow instructions ensure a perfect result every time.

Prep Time 20 mins
Cook Time 90 mins
Calories 192.9 kcal
Protein 16g
Rating 4.0 (3 Reviews)
Creamed Brussels Sprouts In Acorn Squash 83

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Creamed Brussels Sprouts In Acorn Squash

  • 1 lb Brussels sprouts
  • 1 medium acorn squash (about 2 lbs)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup skim milk
  • a pinch of freshly grated nutmeg
  • salt and pepper to taste
  • 3/4 inch water

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How to Make Creamed Brussels Sprouts In Acorn Squash

  1. Preheat oven to 350°F (175°C).
  2. Halve one medium acorn squash (about 2 lbs) and scoop out seeds.
  3. Place cut-side down in a baking dish. Add 3/4 inch of water to the dish.
  4. Bake for 45 minutes, or until the squash can be easily pierced with a fork.
  5. While the squash bakes, trim and halve 1 lb Brussels sprouts.
  6. Place Brussels sprouts in a saucepan and cover with water.
  7. Bring to a boil, then reduce heat and simmer for 7 minutes, or until tender-crisp.
  8. Drain the Brussels sprouts well.
  9. To make the cream sauce (béchamel): Melt 2 tablespoons of butter in a saucepan over medium heat.
  10. Whisk in 2 tablespoons of all-purpose flour until smooth and creamy (roux).
  11. Gradually whisk in 1 cup of milk until smooth and bubbly, stirring constantly to prevent lumps.
  12. Season with salt and pepper to taste.
  13. Remove the baked squash from the oven.
  14. Place squash halves cut-side up in the baking dish.
  15. Fill the center of each squash half with the cooked Brussels sprouts.
  16. Spoon the béchamel sauce evenly over the sprouts.
  17. Sprinkle with a pinch of freshly grated nutmeg.
  18. Bake for an additional 30 minutes, or until heated through and bubbly.
  19. Let cool slightly before serving.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

10g

Fat

10g

Carbs

12g

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Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Side Dishes Vegetables Oven Dinner Party Fall Heirloom Historical Holiday Event Low Fat Winter Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Taste Mood Equipment 4 Hours Or Less