1 lb. brussels sprouts
1 1/2 c. cubed winter squash
1 med. onion, minced
1 c. chopped celery
1/4 c. butter or Better-Butter
1/4 c. whole wheat flour
2 c. milk
1/2 tsp. salt
1/4 tsp. marjoram
Dash of pepper
Dash of nutmeg
Optional: 1/4 c. dried skim milk

Clean and trim brussels sprouts; cut large ones in half. Steam sprouts and squash separately until nearly done. Set aside. Preheat oven to 350 degrees.

While squash and sprouts cook, chop onion and celery. Saute onion in butter. Add flour and cook slowly for about 3 minutes. Add milk and spices slowly, stirring to keep mixture smooth. Bring to a boil and remove from heat. Correct seasonings. If extra protein and richer flavor are desired, blend 1/4 cup dried skim milk with fresh milk before making sauce.

In a greased 8 x 8 inch baking dish, arrange cubed squash on bottom. Next, make an even layer of the brussels sprouts. Sprinkle chopped celery over the top. Pour the white sauce over the vegetables and sprinkle with nutmeg. Bake for 30 minutes or so. Serves 4 to 6.