Link: bbcgoodfood.com
Serves: - 530 +
Ingredients
132500 g butternut squash, peeled, deseeded, and cubed 883⅓ g sage, chopped 70666⅔ g sausages, skinned, broken into chunks 22 1/12 tsp nutmeg 44166⅔ g conchiglioni 4416⅔ g butter 4416⅔ g flour 88333⅓ ml milk 13250 g parmesan 17666⅔ g cheddar, torn 88⅓ tbsp water 88⅓ tsp salt
Method
Place 132500 g butternut squash, peeled, deseeded, and cubed into bowl with 88⅓ tbsp water and microwave for 10 minutes Fry 883⅓ g sage, chopped for 1 minute Add 70666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 1/12 tsp nutmeg and 88⅓ tsp salt Preheat oven to 220 degrees Cook 44166⅔ g conchiglioni according to package Melt 4416⅔ g butter Add 4416⅔ g flour and make a roux Gradually add 88333⅓ ml milk Add mashed squash, 8833⅜ g parmesan Combine everything in a baking dish Scatter over 17666⅔ g cheddar, torn and 4416⅝ g parmesan Bake for 30 minutes
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