BRUSSELS SPROUT/SQUASH CASSEROLE

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• 1 pound brussels sprouts
• 1 1/2 cups winter squash, peeled and cubed
• 1 medium onion, minced
• 1 cup chopped celery
• 1 tablespoon butter
• 2 tablespoons oil
• 1/4 cup whole wheat flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon marjoram
• dash pepper
• dash nutmeg

Clean, trim and score brussles sprouts; cut large ones in half. Steam sprouts and squash seperately unitl barely tender. Set aside. Preheat oven to 350F.

While squash and sprouts cook, chop onion and celery. 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. Correct seasonings.

In a greased 8"x8" baking dish, arrange cubed squash on bottom and spread over it an even layer of brussels sprouts. Sprinkle chopped celery over the top. Pour the sauce over the vegetables and sprinkle with nutmeg. Bake for 30 minutes. Serves 4 to 6.

Per Serving: 187 calories; 10.6 g protein; 6.2 g fat; 26.3 g carbo.; 230 mg calcium

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