Link: bbcgoodfood.com
Serves: - 836 +
Ingredients
209000 g butternut squash, peeled, deseeded, and cubed 1393⅓ g sage, chopped 111466⅔ g sausages, skinned, broken into chunks 34⅚ tsp nutmeg 69666⅔ g conchiglioni 6966⅔ g butter 6966⅔ g flour 139333⅓ ml milk 20900 g parmesan 27866⅔ g cheddar, torn 139⅓ tbsp water 139⅓ tsp salt
Method
Place 209000 g butternut squash, peeled, deseeded, and cubed into bowl with 139⅓ tbsp water and microwave for 10 minutes Fry 1393⅓ g sage, chopped for 1 minute Add 111466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34⅚ tsp nutmeg and 139⅓ tsp salt Preheat oven to 220 degrees Cook 69666⅔ g conchiglioni according to package Melt 6966⅔ g butter Add 6966⅔ g flour and make a roux Gradually add 139333⅓ ml milk Add mashed squash, 13933⅖ g parmesan Combine everything in a baking dish Scatter over 27866⅔ g cheddar, torn and 6966⅗ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: