Creamed brussels sprouts and onions in acorn squash
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Acorn squash |
| 3 | tablespoons | Butter or margarine; melted |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | eaches | 10-ounce packages frozen brussels sprouts |
| 1 | pounds | Small white onions |
| 2 | tablespoons | Butter or margarine |
| 2 | tablespoons | All-purpose flour |
| 2 | cups | Milk |
Directions
Cut squash in half lengthwise, and remove seeds. Place cut side down in shallow baking pans, and add 1 inch water. Bake, uncovered, at 400 degrees F for 30 minutes or until tender. Drain. Brush inside of hot acorn squash with melted butter; sprinkle with salt and pepper, and set aside.
Combine brussels sprouts and onions; cook according to package directions. Drain, and set aside.
Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, until thickened and bubbly. Pour white sauce over brussels sprouts and onions; toss gently. Spoon brussels sprouts and onions evenly into squash halves.
Yield: 8 servings.
Thomas Jefferson, Virginia _Company's Coming!_ Southern Living/Southern Heritage Oxmoor House, 1983 ISBN 0-8487-0603-X Typos by Jeff Pruett Submitted By JEFF PRUETT On 10-09-95
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