Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 md Acorn squash -brussels sprouts
3 tb Butter or margarine; melted 1 lb Small white onions
1 ts Salt 2 tb Butter or margarine
1/2 ts Pepper 2 tb All-purpose flour
2 ea 10-ounce packages frozen 2 c Milk

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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