Link: bbcgoodfood.com
Serves: - 484 +
Ingredients
121000 g butternut squash, peeled, deseeded, and cubed 806⅔ g sage, chopped 64533⅓ g sausages, skinned, broken into chunks 20⅙ tsp nutmeg 40333⅓ g conchiglioni 4033⅓ g butter 4033⅓ g flour 80666⅔ ml milk 12100 g parmesan 16133⅓ g cheddar, torn 80⅔ tbsp water 80⅔ tsp salt
Method
Place 121000 g butternut squash, peeled, deseeded, and cubed into bowl with 80⅔ tbsp water and microwave for 10 minutes Fry 806⅔ g sage, chopped for 1 minute Add 64533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 20⅙ tsp nutmeg and 80⅔ tsp salt Preheat oven to 220 degrees Cook 40333⅓ g conchiglioni according to package Melt 4033⅓ g butter Add 4033⅓ g flour and make a roux Gradually add 80666⅔ ml milk Add mashed squash, 8066 7/10 g parmesan Combine everything in a baking dish Scatter over 16133⅓ g cheddar, torn and 4033 3/10 g parmesan Bake for 30 minutes
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