Link: bbcgoodfood.com
Serves: - 1028 +
Ingredients
257000 g butternut squash, peeled, deseeded, and cubed 1713⅓ g sage, chopped 137066⅔ g sausages, skinned, broken into chunks 42⅚ tsp nutmeg 85666⅔ g conchiglioni 8566⅔ g butter 8566⅔ g flour 171333⅓ ml milk 25700 g parmesan 34266⅔ g cheddar, torn 171⅓ tbsp water 171⅓ tsp salt
Method
Place 257000 g butternut squash, peeled, deseeded, and cubed into bowl with 171⅓ tbsp water and microwave for 10 minutes Fry 1713⅓ g sage, chopped for 1 minute Add 137066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅚ tsp nutmeg and 171⅓ tsp salt Preheat oven to 220 degrees Cook 85666⅔ g conchiglioni according to package Melt 8566⅔ g butter Add 8566⅔ g flour and make a roux Gradually add 171333⅓ ml milk Add mashed squash, 17133 5/12 g parmesan Combine everything in a baking dish Scatter over 34266⅔ g cheddar, torn and 8566 7/12 g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: