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old_Sprouts and Squash Casserole

Sprouts and Squash Casserole Recipe

Easy sprouts and squash casserole recipe the whole family will enjoy even those that don't tend to eat Brussels sprouts.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Dina-Marie Oswald


  • 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


  1. If using fresh, clean the Brussels sprouts and cut the large ones in half.

  2. Steam the Brussels sprouts and squash separately until tender.

  3. Preheat oven to 350 F / 177 C.

  4. Saute the chopped onion and minced garlic in butter. When the onions are translucent, add the flour stirring constantly.

  5. Add the milk slowly, bring to a boil and remove from the heat.

  6. Add salt and pepper to taste.

  7. Using a 8" x 8" greased and dusted with flour baking dish, arrange the squash on the bottom.

  8. Layer the Brussels sprouts on top of the squash.

  9. Pour the white sauce over the entire squash casserole.

  10. Bake for 30 minutes. Serve the squash casserole immediately and refrigerate any leftovers after it has cooled.

Recipe Notes

You may substitute gluten free sprouted flour for the sprouted wheat flour as desired. My shopping guide page contains recommended brands.