Link: bbcgoodfood.com
Serves: - 884 +
Ingredients
221000 g butternut squash, peeled, deseeded, and cubed 1473⅓ g sage, chopped 117866⅔ g sausages, skinned, broken into chunks 36⅚ tsp nutmeg 73666⅔ g conchiglioni 7366⅔ g butter 7366⅔ g flour 147333⅓ ml milk 22100 g parmesan 29466⅔ g cheddar, torn 147⅓ tbsp water 147⅓ tsp salt
Method
Place 221000 g butternut squash, peeled, deseeded, and cubed into bowl with 147⅓ tbsp water and microwave for 10 minutes Fry 1473⅓ g sage, chopped for 1 minute Add 117866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅚ tsp nutmeg and 147⅓ tsp salt Preheat oven to 220 degrees Cook 73666⅔ g conchiglioni according to package Melt 7366⅔ g butter Add 7366⅔ g flour and make a roux Gradually add 147333⅓ ml milk Add mashed squash, 14733⅖ g parmesan Combine everything in a baking dish Scatter over 29466⅔ g cheddar, torn and 7366⅗ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: