Creamed Brussels Sprouts in Acorn Squash

Elevate your vegetable game with this show-stopping recipe for Creamed Brussels Sprouts in Acorn Squash! Perfectly roasted acorn squash halves become edible bowls, filled to the brim with rich and velvety creamed Brussels sprouts. The tender sprouts are sautéed with garlic, bathed in luxurious heavy cream, and finished with a touch of Parmesan cheese for a creamy decadence that pairs beautifully with the natural sweetness of the squash. A sprinkle of nutmeg adds a subtle warm spice, while a garnish of fresh parsley brings a pop of color. This recipe is as stunning as it is delicious, making it an ideal dish for special occasions or an impressive, comforting side for dinner gatherings. Plus, it’s ready in just over an hour, serving up hearty, healthy flavors and unforgettable presentation!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 Acorn squash
• 2 tablespoons Olive oil
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper
• 1 pound Brussels sprouts
• 2 tablespoons Butter
• 2 Garlic cloves, minced
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.25 teaspoon Nutmeg (optional)
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut each acorn squash in half lengthwise, scoop out the seeds and stringy pulp, and brush the insides with 1 tablespoon olive oil.

Step 3

Sprinkle 1 teaspoon of salt and 0.25 teaspoon of black pepper evenly over the squash halves. Place the squash halves cut-side down on a baking sheet lined with parchment paper, and roast for 30-35 minutes, or until the flesh is tender when pierced with a fork.

Step 4

While the squash is roasting, trim the ends of the Brussels sprouts and slice them in half or quarters, depending on size.

Step 5

In a large skillet over medium heat, melt the butter and remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Step 6

Add the Brussels sprouts to the skillet, sprinkle with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and sauté for 6-8 minutes, stirring occasionally, until they’re tender and starting to caramelize.

Step 7

Reduce the heat to low, and pour in the heavy cream. Stir to coat the Brussels sprouts evenly, and let the mixture simmer for about 5 minutes until slightly thickened.

Step 8

Stir in the grated Parmesan cheese and nutmeg (if using) until the cheese has melted and the mixture is creamy. Taste and adjust seasoning if needed.

Step 9

Remove the roasted squash from the oven and carefully flip them over. Use tongs or a large spoon to transfer the creamed Brussels sprouts into the hollow centers of each squash half.

Step 10

Garnish with chopped parsley before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(1217.5g)

Amount per serving	% Daily Value*
Calories	1851.0

Total Fat 143.7g	0%
Saturated Fat 73.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 345.8mg	0%
Sodium 4546.3mg	0%
Total Carbohydrate 100.5g	0%
Dietary Fiber 34.5g	0%
Total Sugars 11.0g
Protein 37.4g	0%

Vitamin D 4.5IU	0%
Calcium 763.2mg	0%
Iron 5.2mg	0%
Potassium 1845.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 8.1%

Carbs: 21.8%