Link: bbcgoodfood.com
Serves: - 53 +
Ingredients
13250 g butternut squash, peeled, deseeded, and cubed 88⅓ g sage, chopped 7066⅔ g sausages, skinned, broken into chunks 2 3/14 tsp nutmeg 4416⅔ g conchiglioni 441⅔ g butter 441⅔ g flour 8833⅓ ml milk 1325 g parmesan 1766⅔ g cheddar, torn 8⅚ tbsp water 8⅚ tsp salt
Method
Place 13250 g butternut squash, peeled, deseeded, and cubed into bowl with 8⅚ tbsp water and microwave for 10 minutes Fry 88⅓ g sage, chopped for 1 minute Add 7066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 2 3/14 tsp nutmeg and 8⅚ tsp salt Preheat oven to 220 degrees Cook 4416⅔ g conchiglioni according to package Melt 441⅔ g butter Add 441⅔ g flour and make a roux Gradually add 8833⅓ ml milk Add mashed squash, 883⅓ g parmesan Combine everything in a baking dish Scatter over 1766⅔ g cheddar, torn and 441⅔ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: