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Creamed Brussels Sprouts And Onions In Acorn Squash

Yield 8 servings


  • 4 medium acorn squash
  • 3 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (10-ounce) packages frozen Brussels sprouts
  • 1 pound small white onions
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 2 cups milk

How to Make It

  1. 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° for 30 minutes or until tender. Drain. Brush inside of hot acorn squash with melted butter; sprinkle with salt and pepper, and set aside.

  2. Combine Brussels sprouts and onions; cook according to package directions. Drain, and set aside.

  3. Melt 2 tablespoons butter in a heavy saucepan over low heat. Add flour; cook 1 minute, stirring constantly, until mixture is smooth. Gradually add milk; cook over medium heat, 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.

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