Link: bbcgoodfood.com
Serves: - 187 +
Ingredients
46750 g butternut squash, peeled, deseeded, and cubed 311⅔ g sage, chopped 24933⅓ g sausages, skinned, broken into chunks 7 11/14 tsp nutmeg 15583⅓ g conchiglioni 1558⅓ g butter 1558⅓ g flour 31166⅔ ml milk 4675 g parmesan 6233⅓ g cheddar, torn 31⅙ tbsp water 31⅙ tsp salt
Method
Place 46750 g butternut squash, peeled, deseeded, and cubed into bowl with 31⅙ tbsp water and microwave for 10 minutes Fry 311⅔ g sage, chopped for 1 minute Add 24933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 7 11/14 tsp nutmeg and 31⅙ tsp salt Preheat oven to 220 degrees Cook 15583⅓ g conchiglioni according to package Melt 1558⅓ g butter Add 1558⅓ g flour and make a roux Gradually add 31166⅔ ml milk Add mashed squash, 3116 11/16 g parmesan Combine everything in a baking dish Scatter over 6233⅓ g cheddar, torn and 1558 5/16 g parmesan Bake for 30 minutes
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