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Brussels Sprouts Casserole
Easy sprouts and squash casserole recipe the whole family will enjoy - even those that don't tend to eat Brussels sprouts.
Course
Main Course
Cuisine
American
Keyword
Brussels Sprouts Casserole
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
6
servings
Calories
195
kcal
Author
Cultured Palate
Ingredients
1
lb
Brussels sprouts preferably organic
1 ½
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
¼
cup
butter preferably grassfed
¼
cup
sprouted flour
sea salt to taste
pepper to taste
Instructions
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.
Notes
You may substitute gluten free sprouted flour for the sprouted wheat flour as desired.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Cholesterol:
28
mg
|
Sodium:
123
mg
|
Potassium:
551
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
4660
IU
|
Vitamin C:
73.3
mg
|
Calcium:
149
mg
|
Iron:
1.6
mg