Link: bbcgoodfood.com
Serves: - 548 +
Ingredients
137000 g butternut squash, peeled, deseeded, and cubed 913⅓ g sage, chopped 73066⅔ g sausages, skinned, broken into chunks 22⅚ tsp nutmeg 45666⅔ g conchiglioni 4566⅔ g butter 4566⅔ g flour 91333⅓ ml milk 13700 g parmesan 18266⅔ g cheddar, torn 91⅓ tbsp water 91⅓ tsp salt
Method
Place 137000 g butternut squash, peeled, deseeded, and cubed into bowl with 91⅓ tbsp water and microwave for 10 minutes Fry 913⅓ g sage, chopped for 1 minute Add 73066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22⅚ tsp nutmeg and 91⅓ tsp salt Preheat oven to 220 degrees Cook 45666⅔ g conchiglioni according to package Melt 4566⅔ g butter Add 4566⅔ g flour and make a roux Gradually add 91333⅓ ml milk Add mashed squash, 9133⅜ g parmesan Combine everything in a baking dish Scatter over 18266⅔ g cheddar, torn and 4566⅝ g parmesan Bake for 30 minutes
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