Creamed Brussels Sprouts In Acorn Squash Recipe

Ingredients for Creamed Brussels Sprouts In Acorn Squash

• Fresh Brussels Sprout
• 1 medium acorn squash (about 2 lbs)
• Butter
• 2 tablespoons all-purpose flour
• Skim Milk
• Pinch of freshly grated nutmeg
• Salt and pepper to taste

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.