Link: bbcgoodfood.com
Serves: - 1030 +
Ingredients
257500 g butternut squash, peeled, deseeded, and cubed 1716⅔ g sage, chopped 137333⅓ g sausages, skinned, broken into chunks 42 11/12 tsp nutmeg 85833⅓ g conchiglioni 8583⅓ g butter 8583⅓ g flour 171666⅔ ml milk 25750 g parmesan 34333⅓ g cheddar, torn 171⅔ tbsp water 171⅔ tsp salt
Method
Place 257500 g butternut squash, peeled, deseeded, and cubed into bowl with 171⅔ tbsp water and microwave for 10 minutes Fry 1716⅔ g sage, chopped for 1 minute Add 137333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 11/12 tsp nutmeg and 171⅔ tsp salt Preheat oven to 220 degrees Cook 85833⅓ g conchiglioni according to package Melt 8583⅓ g butter Add 8583⅓ g flour and make a roux Gradually add 171666⅔ ml milk Add mashed squash, 17166¾ g parmesan Combine everything in a baking dish Scatter over 34333⅓ g cheddar, torn and 8583¼ g parmesan Bake for 30 minutes
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