Link: bbcgoodfood.com
Serves: - 14 +
Ingredients
3500 g butternut squash, peeled, deseeded, and cubed 23⅓ g sage, chopped 1866⅔ g sausages, skinned, broken into chunks 7/12 tsp nutmeg 1166⅔ g conchiglioni 116⅔ g butter 116⅔ g flour 2333⅓ ml milk 350 g parmesan 466⅔ g cheddar, torn 2⅓ tbsp water 2⅓ tsp salt
Method
Place 3500 g butternut squash, peeled, deseeded, and cubed into bowl with 2⅓ tbsp water and microwave for 10 minutes Fry 23⅓ g sage, chopped for 1 minute Add 1866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7/12 tsp nutmeg and 2⅓ tsp salt Preheat oven to 220 degrees Cook 1166⅔ g conchiglioni according to package Melt 116⅔ g butter Add 116⅔ g flour and make a roux Gradually add 2333⅓ ml milk Add mashed squash, 233⅓ g parmesan Combine everything in a baking dish Scatter over 466⅔ g cheddar, torn and 116⅔ g parmesan Bake for 30 minutes
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