Link: bbcgoodfood.com
Serves: - 551 +
Ingredients
137750 g butternut squash, peeled, deseeded, and cubed 918⅓ g sage, chopped 73466⅔ g sausages, skinned, broken into chunks 22 15/16 tsp nutmeg 45916⅔ g conchiglioni 4591⅔ g butter 4591⅔ g flour 91833⅓ ml milk 13775 g parmesan 18366⅔ g cheddar, torn 91⅚ tbsp water 91⅚ tsp salt
Method
Place 137750 g butternut squash, peeled, deseeded, and cubed into bowl with 91⅚ tbsp water and microwave for 10 minutes Fry 918⅓ g sage, chopped for 1 minute Add 73466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 15/16 tsp nutmeg and 91⅚ tsp salt Preheat oven to 220 degrees Cook 45916⅔ g conchiglioni according to package Melt 4591⅔ g butter Add 4591⅔ g flour and make a roux Gradually add 91833⅓ ml milk Add mashed squash, 9183⅜ g parmesan Combine everything in a baking dish Scatter over 18366⅔ g cheddar, torn and 4591⅝ g parmesan Bake for 30 minutes
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