Link: bbcgoodfood.com
Serves: - 527 +
Ingredients
131750 g butternut squash, peeled, deseeded, and cubed 878⅓ g sage, chopped 70266⅔ g sausages, skinned, broken into chunks 21 15/16 tsp nutmeg 43916⅔ g conchiglioni 4391⅔ g butter 4391⅔ g flour 87833⅓ ml milk 13175 g parmesan 17566⅔ g cheddar, torn 87⅚ tbsp water 87⅚ tsp salt
Method
Place 131750 g butternut squash, peeled, deseeded, and cubed into bowl with 87⅚ tbsp water and microwave for 10 minutes Fry 878⅓ g sage, chopped for 1 minute Add 70266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 21 15/16 tsp nutmeg and 87⅚ tsp salt Preheat oven to 220 degrees Cook 43916⅔ g conchiglioni according to package Melt 4391⅔ g butter Add 4391⅔ g flour and make a roux Gradually add 87833⅓ ml milk Add mashed squash, 8783⅜ g parmesan Combine everything in a baking dish Scatter over 17566⅔ g cheddar, torn and 4391⅝ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: