Link: bbcgoodfood.com
Serves: - 1088 +
Ingredients
272000 g butternut squash, peeled, deseeded, and cubed 1813⅓ g sage, chopped 145066⅔ g sausages, skinned, broken into chunks 45⅓ tsp nutmeg 90666⅔ g conchiglioni 9066⅔ g butter 9066⅔ g flour 181333⅓ ml milk 27200 g parmesan 36266⅔ g cheddar, torn 181⅓ tbsp water 181⅓ tsp salt
Method
Place 272000 g butternut squash, peeled, deseeded, and cubed into bowl with 181⅓ tbsp water and microwave for 10 minutes Fry 1813⅓ g sage, chopped for 1 minute Add 145066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45⅓ tsp nutmeg and 181⅓ tsp salt Preheat oven to 220 degrees Cook 90666⅔ g conchiglioni according to package Melt 9066⅔ g butter Add 9066⅔ g flour and make a roux Gradually add 181333⅓ ml milk Add mashed squash, 18133 3/7 g parmesan Combine everything in a baking dish Scatter over 36266⅔ g cheddar, torn and 9066 4/7 g parmesan Bake for 30 minutes
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