Link: bbcgoodfood.com
Serves: - 566 +
Ingredients
141500 g butternut squash, peeled, deseeded, and cubed 943⅓ g sage, chopped 75466⅔ g sausages, skinned, broken into chunks 23 7/12 tsp nutmeg 47166⅔ g conchiglioni 4716⅔ g butter 4716⅔ g flour 94333⅓ ml milk 14150 g parmesan 18866⅔ g cheddar, torn 94⅓ tbsp water 94⅓ tsp salt
Method
Place 141500 g butternut squash, peeled, deseeded, and cubed into bowl with 94⅓ tbsp water and microwave for 10 minutes Fry 943⅓ g sage, chopped for 1 minute Add 75466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 7/12 tsp nutmeg and 94⅓ tsp salt Preheat oven to 220 degrees Cook 47166⅔ g conchiglioni according to package Melt 4716⅔ g butter Add 4716⅔ g flour and make a roux Gradually add 94333⅓ ml milk Add mashed squash, 9433 5/13 g parmesan Combine everything in a baking dish Scatter over 18866⅔ g cheddar, torn and 4716 8/13 g parmesan Bake for 30 minutes
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