Link: bbcgoodfood.com
Serves: - 82 +
Ingredients
20500 g butternut squash, peeled, deseeded, and cubed 136⅔ g sage, chopped 10933⅓ g sausages, skinned, broken into chunks 3 5/12 tsp nutmeg 6833⅓ g conchiglioni 683⅓ g butter 683⅓ g flour 13666⅔ ml milk 2050 g parmesan 2733⅓ g cheddar, torn 13⅔ tbsp water 13⅔ tsp salt
Method
Place 20500 g butternut squash, peeled, deseeded, and cubed into bowl with 13⅔ tbsp water and microwave for 10 minutes Fry 136⅔ g sage, chopped for 1 minute Add 10933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 3 5/12 tsp nutmeg and 13⅔ tsp salt Preheat oven to 220 degrees Cook 6833⅓ g conchiglioni according to package Melt 683⅓ g butter Add 683⅓ g flour and make a roux Gradually add 13666⅔ ml milk Add mashed squash, 1366⅔ g parmesan Combine everything in a baking dish Scatter over 2733⅓ g cheddar, torn and 683⅓ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: