An absolutely delicious Brussels sprouts casserole made with squash, onion and garlic. So easy to whip up and a tried and tested family favorite.
Do you like Brussels sprouts? I do!
The problem is, my younger children do not particularly care for them. Oh, they will eat them but not with the enthusiasm that I like to see at the dinner table!
You know how it is, you work in the kitchen to provide a nutritious and tasty meal only to be met with a ho-hum attitude by those eating it! It could be discouraging OR it could be taken as a challenge to improve!
I do realize that with a large family, it is difficult to please everyone all the time, but I try. So, I took the challenge and thus, this Brussels Sprouts Casserole recipe was born. And, I might add, met with much more enthusiasm!
This Brussels Sprouts Casserole is Packed Full Of Goodness
Brussels sprouts, like broccoli, contain nutrients which fight cancer. That's definitely a good enough reason to get Brussels sprouts on the menu! To cook them try steaming, roasting or even try adding them to stir fries to maintain the highest level of anticancer properties.
There's Also Squash In This Casserole
I absolutely love the nutty flavor of squash, it's one of my favorite winter vegetables. Butternut squash is good source of beta carotene, Vitamins E and C as well as magnesium and potassium so there's extra added goodness in this casserole and it's all delicious!
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Brussels Sprouts Casserole
- 1 lb Brussels sprouts preferably organic
- 1 1/2 cup butternut squash cubed preferably organic
- 1 onion chopped preferably organic
- 2 cloves garlic minced preferably organic
- 1 dash ground nutmeg preferably organic
- 2 cups whole milk preferably grassfed
- 1/4 cup butter preferably grassfed
- 1/4 cup sprouted flour
- sea salt to taste
- pepper to taste
- If using fresh, clean the Brussels sprouts and cut the large ones in half.
- Steam the Brussels sprouts and squash separately until tender.
- Preheat oven to 350 F / 177 C.
- Saute the chopped onion and minced garlic in butter. When the onions are translucent, add the flour stirring constantly.
- Add the milk slowly, bring to a boil and remove from the heat.
- Add salt and pepper to taste.
- Using a 8" x 8" greased and dusted with flour baking dish, arrange the squash on the bottom.
- Layer the Brussels sprouts on top of the squash.
- Pour the white sauce over the entire squash casserole.
- Bake for 30 minutes. Serve the squash casserole immediately and refrigerate any leftovers after it has cooled.
- You may substitute gluten free sprouted flour for the sprouted wheat flour as desired.