Link: bbcgoodfood.com
Serves: - 545 +
Ingredients
136250 g butternut squash, peeled, deseeded, and cubed 908⅓ g sage, chopped 72666⅔ g sausages, skinned, broken into chunks 22 5/7 tsp nutmeg 45416⅔ g conchiglioni 4541⅔ g butter 4541⅔ g flour 90833⅓ ml milk 13625 g parmesan 18166⅔ g cheddar, torn 90⅚ tbsp water 90⅚ tsp salt
Method
Place 136250 g butternut squash, peeled, deseeded, and cubed into bowl with 90⅚ tbsp water and microwave for 10 minutes Fry 908⅓ g sage, chopped for 1 minute Add 72666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 5/7 tsp nutmeg and 90⅚ tsp salt Preheat oven to 220 degrees Cook 45416⅔ g conchiglioni according to package Melt 4541⅔ g butter Add 4541⅔ g flour and make a roux Gradually add 90833⅓ ml milk Add mashed squash, 9083⅜ g parmesan Combine everything in a baking dish Scatter over 18166⅔ g cheddar, torn and 4541⅝ g parmesan Bake for 30 minutes
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