Easy sprouts and squash casserole recipe the whole family will enjoy even those that don't tend to eat Brussels sprouts.
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. My shopping guide page contains recommended brands.