Link: bbcgoodfood.com
Serves: - 554 +
Ingredients
138500 g butternut squash, peeled, deseeded, and cubed 923⅓ g sage, chopped 73866⅔ g sausages, skinned, broken into chunks 23 1/12 tsp nutmeg 46166⅔ g conchiglioni 4616⅔ g butter 4616⅔ g flour 92333⅓ ml milk 13850 g parmesan 18466⅔ g cheddar, torn 92⅓ tbsp water 92⅓ tsp salt
Method
Place 138500 g butternut squash, peeled, deseeded, and cubed into bowl with 92⅓ tbsp water and microwave for 10 minutes Fry 923⅓ g sage, chopped for 1 minute Add 73866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 1/12 tsp nutmeg and 92⅓ tsp salt Preheat oven to 220 degrees Cook 46166⅔ g conchiglioni according to package Melt 4616⅔ g butter Add 4616⅔ g flour and make a roux Gradually add 92333⅓ ml milk Add mashed squash, 9233⅜ g parmesan Combine everything in a baking dish Scatter over 18466⅔ g cheddar, torn and 4616⅝ g parmesan Bake for 30 minutes
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