Link: bbcgoodfood.com
Serves: - 430 +
Ingredients
107500 g butternut squash, peeled, deseeded, and cubed 716⅔ g sage, chopped 57333⅓ g sausages, skinned, broken into chunks 17 11/12 tsp nutmeg 35833⅓ g conchiglioni 3583⅓ g butter 3583⅓ g flour 71666⅔ ml milk 10750 g parmesan 14333⅓ g cheddar, torn 71⅔ tbsp water 71⅔ tsp salt
Method
Place 107500 g butternut squash, peeled, deseeded, and cubed into bowl with 71⅔ tbsp water and microwave for 10 minutes Fry 716⅔ g sage, chopped for 1 minute Add 57333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 17 11/12 tsp nutmeg and 71⅔ tsp salt Preheat oven to 220 degrees Cook 35833⅓ g conchiglioni according to package Melt 3583⅓ g butter Add 3583⅓ g flour and make a roux Gradually add 71666⅔ ml milk Add mashed squash, 7166 7/10 g parmesan Combine everything in a baking dish Scatter over 14333⅓ g cheddar, torn and 3583 3/10 g parmesan Bake for 30 minutes
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