Link: bbcgoodfood.com
Serves: - 982 +
Ingredients
245500 g butternut squash, peeled, deseeded, and cubed 1636⅔ g sage, chopped 130933⅓ g sausages, skinned, broken into chunks 40 11/12 tsp nutmeg 81833⅓ g conchiglioni 8183⅓ g butter 8183⅓ g flour 163666⅔ ml milk 24550 g parmesan 32733⅓ g cheddar, torn 163⅔ tbsp water 163⅔ tsp salt
Method
Place 245500 g butternut squash, peeled, deseeded, and cubed into bowl with 163⅔ tbsp water and microwave for 10 minutes Fry 1636⅔ g sage, chopped for 1 minute Add 130933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 11/12 tsp nutmeg and 163⅔ tsp salt Preheat oven to 220 degrees Cook 81833⅓ g conchiglioni according to package Melt 8183⅓ g butter Add 8183⅓ g flour and make a roux Gradually add 163666⅔ ml milk Add mashed squash, 16366¾ g parmesan Combine everything in a baking dish Scatter over 32733⅓ g cheddar, torn and 8183¼ g parmesan Bake for 30 minutes
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: