Link: bbcgoodfood.com
Serves: - 257 +
Ingredients
64250 g butternut squash, peeled, deseeded, and cubed 428⅓ g sage, chopped 34266⅔ g sausages, skinned, broken into chunks 10 5/7 tsp nutmeg 21416⅔ g conchiglioni 2141⅔ g butter 2141⅔ g flour 42833⅓ ml milk 6425 g parmesan 8566⅔ g cheddar, torn 42⅚ tbsp water 42⅚ tsp salt
Method
Place 64250 g butternut squash, peeled, deseeded, and cubed into bowl with 42⅚ tbsp water and microwave for 10 minutes Fry 428⅓ g sage, chopped for 1 minute Add 34266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 10 5/7 tsp nutmeg and 42⅚ tsp salt Preheat oven to 220 degrees Cook 21416⅔ g conchiglioni according to package Melt 2141⅔ g butter Add 2141⅔ g flour and make a roux Gradually add 42833⅓ ml milk Add mashed squash, 4283 5/14 g parmesan Combine everything in a baking dish Scatter over 8566⅔ g cheddar, torn and 2141 9/14 g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: