Cold Weather Vegetable Stew

This is a autumn time stew and a family
favorite that is a much requested recipe
from anyone who has eaten this stew.
It is easy to make and very delicious.

Ingredients:
4 cups of water
2 vegetable bouillon cubes
1 pound carrots, cut into chunks
1/2 head of cauliflower, into flowerettes
1 large acorn squash, peeled and cut up
8 fresh brussel sprouts, cut in half
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
salt to taste
pepper to taste

Directions:
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!
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.