Link: bbcgoodfood.com
Serves: - 134 +
Ingredients
33500 g butternut squash, peeled, deseeded, and cubed 223⅓ g sage, chopped 17866⅔ g sausages, skinned, broken into chunks 5 7/12 tsp nutmeg 11166⅔ g conchiglioni 1116⅔ g butter 1116⅔ g flour 22333⅓ ml milk 3350 g parmesan 4466⅔ g cheddar, torn 22⅓ tbsp water 22⅓ tsp salt
Method
Place 33500 g butternut squash, peeled, deseeded, and cubed into bowl with 22⅓ tbsp water and microwave for 10 minutes Fry 223⅓ g sage, chopped for 1 minute Add 17866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 7/12 tsp nutmeg and 22⅓ tsp salt Preheat oven to 220 degrees Cook 11166⅔ g conchiglioni according to package Melt 1116⅔ g butter Add 1116⅔ g flour and make a roux Gradually add 22333⅓ ml milk Add mashed squash, 2233⅓ g parmesan Combine everything in a baking dish Scatter over 4466⅔ g cheddar, torn and 1116⅔ g parmesan Bake for 30 minutes
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