Link: bbcgoodfood.com
Serves: - 1075 +
Ingredients
268750 g butternut squash, peeled, deseeded, and cubed 1791⅔ g sage, chopped 143333⅓ g sausages, skinned, broken into chunks 44 11/14 tsp nutmeg 89583⅓ g conchiglioni 8958⅓ g butter 8958⅓ g flour 179166⅔ ml milk 26875 g parmesan 35833⅓ g cheddar, torn 179⅙ tbsp water 179⅙ tsp salt
Method
Place 268750 g butternut squash, peeled, deseeded, and cubed into bowl with 179⅙ tbsp water and microwave for 10 minutes Fry 1791⅔ g sage, chopped for 1 minute Add 143333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 11/14 tsp nutmeg and 179⅙ tsp salt Preheat oven to 220 degrees Cook 89583⅓ g conchiglioni according to package Melt 8958⅓ g butter Add 8958⅓ g flour and make a roux Gradually add 179166⅔ ml milk Add mashed squash, 17916¾ g parmesan Combine everything in a baking dish Scatter over 35833⅓ g cheddar, torn and 8958¼ g parmesan Bake for 30 minutes
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