Brussels Sprouts and Squash Casserole
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Brussels Sprouts and Squash Casserole Recipe
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Brussels Sprouts and Squash Casserole
Ingredients
- 1 lb. brussels sprouts
- 1½ cups winter squash, peeled and cubed
- 1 meidum onion, minced
- 1 cup chopped celery
- 1 tablespoon butter
- 2 tablespoons oil
- ¼ cup whole-wheat flour
- 2 cups milk or soy milk
- ½ teaspoon salt
- ½ teaspoon marjoram
- Dash pepper
- Dash nutmeg
Instructions
- Clean, trim and score brussels sprouts; cut large ones in half.
- Steam sprouts and squash separately until barely tender.
- Set aside.
- Preheat oven to 350 degrees.
- While squash and sprouts cook, chop onion and celery.
- Saute onion in butter and oil.
- Add flour and cook slowly for 2 minutes or so, stirring continually.
- Add milk and spices slowly, stirring to keep mixture smooth.
- Bring to a boil and remove from heat.
- Add seasonings.
- In a greased 8x8-inch baking dish, arrange cubed 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.