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Creamed Brussels Sprouts in Acorn Squash

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“This is a very attractive fall/winter dish to serve for Thanksgiving or Christmas dinner. It makes a lovely presentation, and tastes good, too!”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve acorn or buttercup squash.
  2. Place cut-side down in a baking dish.
  3. Add water to 3/4 inch.
  4. Bake@ 350 45 minutes or until it can be easily pierced with a fork.
  5. Place brussels sprouts in a saucepan.
  6. Cover with water.
  7. Bring to a boil and simmer for 7 minutes; drain.
  8. (You may cut sprouts in half length-wise after cooking if desired.)
  9. To Make Cream sauce (Bechamel):
  10. Melt butter or margarine in a saucepan.
  11. Stir in flour until creamy.
  12. Add milk; cook over medium heat until bubbly, stirring constantly to avoid lumps.
  13. To assemble: Place acorn squash halves cut-side up in baking dish.
  14. Fill center with brussels sprouts.
  15. Spoon Bechamel sauce over sprouts.
  16. Sprinkle with a dash of nutmeg.
  17. Bake@ 350F for 30 minutes, or until heated through.

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