Link: bbcgoodfood.com
Serves: - 1130 +
Ingredients
282500 g butternut squash, peeled, deseeded, and cubed 1883⅓ g sage, chopped 150666⅔ g sausages, skinned, broken into chunks 47 1/12 tsp nutmeg 94166⅔ g conchiglioni 9416⅔ g butter 9416⅔ g flour 188333⅓ ml milk 28250 g parmesan 37666⅔ g cheddar, torn 188⅓ tbsp water 188⅓ tsp salt
Method
Place 282500 g butternut squash, peeled, deseeded, and cubed into bowl with 188⅓ tbsp water and microwave for 10 minutes Fry 1883⅓ g sage, chopped for 1 minute Add 150666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47 1/12 tsp nutmeg and 188⅓ tsp salt Preheat oven to 220 degrees Cook 94166⅔ g conchiglioni according to package Melt 9416⅔ g butter Add 9416⅔ g flour and make a roux Gradually add 188333⅓ ml milk Add mashed squash, 18833 3/7 g parmesan Combine everything in a baking dish Scatter over 37666⅔ g cheddar, torn and 9416 4/7 g parmesan Bake for 30 minutes
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