This recipe came from my cousin Sally. It is a family favorite and is a much requested recipe from anyone who has eaten this stew. It is easy to make and so delicious. We serve it along with slices of hot crusty bread. It is comfy food for a cool brisk autumn day.
1/2 head of cauliflower, separated into flowerettes
1 large acorn squash, pared and cut into 1-inch pieces
1 10-ounce carton fresh brussel sprouts, cut in half
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
salt and pepper to taste
Cut acorn squash into quarters lengthwise; cut your acorn in half, discard seeds, then slice quarters into 1-inch pieces and peel skin off. Separate cauliflower into flowerettes. Cut washed brussel sprouts in half. Set acorn squash, cauliflower flowerettes and halved brussels sprouts aside. Cut carrots into chunks.
In a large saucepan heat water and bouillon cubes to boiling. Add carrots, thyme, salt and pepper and cover and cook 10 minutes. Add brussel sprouts and squash, cook about another 5 minutes, then add cauliflower and cook for an additional 5 minutes, or until vegetables are tender. Drain vegetables, placing colander over a pan to catch juices. SAVE JUICES! (about 3 cups) you can always add a little water if needed.
In large pan melt butter; stir in flour. Cook until bubbly...stir in 3 cups of saved liquid gradually. Stirring constantly until thickened. Return veggies to saucepan folding them into liquid...Heat and serve.
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