Link: bbcgoodfood.com
Serves: - 1118 +
Ingredients
279500 g butternut squash, peeled, deseeded, and cubed 1863⅓ g sage, chopped 149066⅔ g sausages, skinned, broken into chunks 46 7/12 tsp nutmeg 93166⅔ g conchiglioni 9316⅔ g butter 9316⅔ g flour 186333⅓ ml milk 27950 g parmesan 37266⅔ g cheddar, torn 186⅓ tbsp water 186⅓ tsp salt
Method
Place 279500 g butternut squash, peeled, deseeded, and cubed into bowl with 186⅓ tbsp water and microwave for 10 minutes Fry 1863⅓ g sage, chopped for 1 minute Add 149066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 7/12 tsp nutmeg and 186⅓ tsp salt Preheat oven to 220 degrees Cook 93166⅔ g conchiglioni according to package Melt 9316⅔ g butter Add 9316⅔ g flour and make a roux Gradually add 186333⅓ ml milk Add mashed squash, 18633 3/7 g parmesan Combine everything in a baking dish Scatter over 37266⅔ g cheddar, torn and 9316 4/7 g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: