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Brussels Sprouts and Squash Casserole (VRP 036)

Brussels Sprouts and Squash CasseroleBrussels Sprouts and Squash Casserole

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Brussels Sprouts and Squash Casserole Recipe

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Brussels Sprouts and Squash Casserole
Yield: Makes 4 to 6 servings.

Brussels Sprouts and Squash Casserole

Cook Time: 30 minutes
Total Time: 30 minutes


  • 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


  1. Clean, trim and score brussels sprouts; cut large ones in half.
  2. Steam sprouts and squash separately until barely tender.
  3. Set aside.
  4. Preheat oven to 350 degrees.
  5. While squash and sprouts cook, chop onion and celery.
  6. Saute onion in butter and oil.
  7. Add flour and cook slowly for 2 minutes or so, stirring continually.
  8. Add milk and spices slowly, stirring to keep mixture smooth.
  9. Bring to a boil and remove from heat.
  10. Add seasonings.
  11. In a greased 8x8-inch baking dish, arrange cubed squash on bottom and spread over it an even layer of brussels sprouts.
  12. Sprinkle chopped celery over the top.
  13. Pour the sauce over the vegetables and sprinkle with nutmeg.
  14. Bake for 30 minutes.

Brussels Sprouts and Squash Casserole

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