Link: bbcgoodfood.com
Serves: - 223 +
Ingredients
55750 g butternut squash, peeled, deseeded, and cubed 371⅔ g sage, chopped 29733⅓ g sausages, skinned, broken into chunks 9 2/7 tsp nutmeg 18583⅓ g conchiglioni 1858⅓ g butter 1858⅓ g flour 37166⅔ ml milk 5575 g parmesan 7433⅓ g cheddar, torn 37⅙ tbsp water 37⅙ tsp salt
Method
Place 55750 g butternut squash, peeled, deseeded, and cubed into bowl with 37⅙ tbsp water and microwave for 10 minutes Fry 371⅔ g sage, chopped for 1 minute Add 29733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 2/7 tsp nutmeg and 37⅙ tsp salt Preheat oven to 220 degrees Cook 18583⅓ g conchiglioni according to package Melt 1858⅓ g butter Add 1858⅓ g flour and make a roux Gradually add 37166⅔ ml milk Add mashed squash, 3716 11/16 g parmesan Combine everything in a baking dish Scatter over 7433⅓ g cheddar, torn and 1858 5/16 g parmesan Bake for 30 minutes
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