Clean and trim brussels sprouts; cut large ones in half. Steam sprouts and squash separately until nearly done. Set aside.
Preheat oven to 350º.
While squash and sprouts cook, chop onion and celery. Sauté onion in margarine. 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.
In a greased 8" x 8" 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 about 30 minutes.
Yield: 4-6 servings.
In the mood for something other than Brussels Sprouts? Check out all of the recipes that I whipped up on Gardening with Ciscoe. I confess that I had a little help from PCC Cooks Chef Lynne Vea.