Link: bbcgoodfood.com
Serves: - 217 +
Ingredients
54250 g butternut squash, peeled, deseeded, and cubed 361⅔ g sage, chopped 28933⅓ g sausages, skinned, broken into chunks 9 1/16 tsp nutmeg 18083⅓ g conchiglioni 1808⅓ g butter 1808⅓ g flour 36166⅔ ml milk 5425 g parmesan 7233⅓ g cheddar, torn 36⅙ tbsp water 36⅙ tsp salt
Method
Place 54250 g butternut squash, peeled, deseeded, and cubed into bowl with 36⅙ tbsp water and microwave for 10 minutes Fry 361⅔ g sage, chopped for 1 minute Add 28933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 1/16 tsp nutmeg and 36⅙ tsp salt Preheat oven to 220 degrees Cook 18083⅓ g conchiglioni according to package Melt 1808⅓ g butter Add 1808⅓ g flour and make a roux Gradually add 36166⅔ ml milk Add mashed squash, 3616 11/16 g parmesan Combine everything in a baking dish Scatter over 7233⅓ g cheddar, torn and 1808 5/16 g parmesan Bake for 30 minutes
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