Link: bbcgoodfood.com
Serves: - 1027 +
Ingredients
256750 g butternut squash, peeled, deseeded, and cubed 1711⅔ g sage, chopped 136933⅓ g sausages, skinned, broken into chunks 42 11/14 tsp nutmeg 85583⅓ g conchiglioni 8558⅓ g butter 8558⅓ g flour 171166⅔ ml milk 25675 g parmesan 34233⅓ g cheddar, torn 171⅙ tbsp water 171⅙ tsp salt
Method
Place 256750 g butternut squash, peeled, deseeded, and cubed into bowl with 171⅙ tbsp water and microwave for 10 minutes Fry 1711⅔ g sage, chopped for 1 minute Add 136933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 11/14 tsp nutmeg and 171⅙ tsp salt Preheat oven to 220 degrees Cook 85583⅓ g conchiglioni according to package Melt 8558⅓ g butter Add 8558⅓ g flour and make a roux Gradually add 171166⅔ ml milk Add mashed squash, 17116¾ g parmesan Combine everything in a baking dish Scatter over 34233⅓ g cheddar, torn and 8558¼ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: