Brussel Sprout-Squash Casserole

Unlike most people I have met, I love brussels sprouts. I usually don't do much more than throw them in the oven "naked" and bake them until they are near brown. After that I inhale them like popcorn. I think they might actually be my favorite food. It's very rare that you open my fridge and don't see cooked sprouts ready to be eaten and raw sprouts ready to be baked. It's not unusual for me to polish off a pound or two a day.

Obviously baked "naked" brussels sprouts aren't that interesting to blog about so I decided to spice them up a bit so I could give you guys a new post to try out. After it was all said and done, I decided that while I liked this concoction I prefer my boring way much more. If I were to make this dish again, I might add some crunch on the top...maybe some pecans or walnuts.

Anyway, I do suggest you try it out if you feel so inclined.

1 pound of brussels sprouts, cleaned, trimmed, and scored
1 1/2 cups winter squash, peeled and cubed (I used butternut)
1 medium onion, minced
1 cup chopped celery
1 tablespoon margarine
2 tablespoons olive oil
1/4 cup flour
2 cups soy milk
1/2 teaspoon salt
1/2 teaspoon marjoram
dash pepper
nutmeg, to taste

  1. Preheat oven to 350
  2. Steam brussels sprouts and squash separately and set aside
  3. Saute onion in butter and oil. Add flour and cook slowly for about 3 minutes, stirring continually. Add milk and spices slowly, stirring to keep mixture smooth. Bring to a boil and remove from heat.
  4. In a greased 8" X 8"  baking dish, arrange squash in bottom and layer sprouts on top of squash. Sprinkle chopped celery over the top. Pour the sauce over the vegetables and sprinkle with nutmeg.
  5. Bake 30 minutes.



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