Link: bbcgoodfood.com
Serves: - 869 +
Ingredients
217250 g butternut squash, peeled, deseeded, and cubed 1448⅓ g sage, chopped 115866⅔ g sausages, skinned, broken into chunks 36 3/14 tsp nutmeg 72416⅔ g conchiglioni 7241⅔ g butter 7241⅔ g flour 144833⅓ ml milk 21725 g parmesan 28966⅔ g cheddar, torn 144⅚ tbsp water 144⅚ tsp salt
Method
Place 217250 g butternut squash, peeled, deseeded, and cubed into bowl with 144⅚ tbsp water and microwave for 10 minutes Fry 1448⅓ g sage, chopped for 1 minute Add 115866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 3/14 tsp nutmeg and 144⅚ tsp salt Preheat oven to 220 degrees Cook 72416⅔ g conchiglioni according to package Melt 7241⅔ g butter Add 7241⅔ g flour and make a roux Gradually add 144833⅓ ml milk Add mashed squash, 14483⅖ g parmesan Combine everything in a baking dish Scatter over 28966⅔ g cheddar, torn and 7241⅗ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: