Link: bbcgoodfood.com
Serves: - 1090 +
Ingredients
272500 g butternut squash, peeled, deseeded, and cubed 1816⅔ g sage, chopped 145333⅓ g sausages, skinned, broken into chunks 45 5/12 tsp nutmeg 90833⅓ g conchiglioni 9083⅓ g butter 9083⅓ g flour 181666⅔ ml milk 27250 g parmesan 36333⅓ g cheddar, torn 181⅔ tbsp water 181⅔ tsp salt
Method
Place 272500 g butternut squash, peeled, deseeded, and cubed into bowl with 181⅔ tbsp water and microwave for 10 minutes Fry 1816⅔ g sage, chopped for 1 minute Add 145333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45 5/12 tsp nutmeg and 181⅔ tsp salt Preheat oven to 220 degrees Cook 90833⅓ g conchiglioni according to package Melt 9083⅓ g butter Add 9083⅓ g flour and make a roux Gradually add 181666⅔ ml milk Add mashed squash, 18166¾ g parmesan Combine everything in a baking dish Scatter over 36333⅓ g cheddar, torn and 9083¼ g parmesan Bake for 30 minutes
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