Link: bbcgoodfood.com
Serves: - 455 +
Ingredients
113750 g butternut squash, peeled, deseeded, and cubed 758⅓ g sage, chopped 60666⅔ g sausages, skinned, broken into chunks 18 15/16 tsp nutmeg 37916⅔ g conchiglioni 3791⅔ g butter 3791⅔ g flour 75833⅓ ml milk 11375 g parmesan 15166⅔ g cheddar, torn 75⅚ tbsp water 75⅚ tsp salt
Method
Place 113750 g butternut squash, peeled, deseeded, and cubed into bowl with 75⅚ tbsp water and microwave for 10 minutes Fry 758⅓ g sage, chopped for 1 minute Add 60666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 18 15/16 tsp nutmeg and 75⅚ tsp salt Preheat oven to 220 degrees Cook 37916⅔ g conchiglioni according to package Melt 3791⅔ g butter Add 3791⅔ g flour and make a roux Gradually add 75833⅓ ml milk Add mashed squash, 7583⅜ g parmesan Combine everything in a baking dish Scatter over 15166⅔ g cheddar, torn and 3791⅝ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: