Link: bbcgoodfood.com
Serves: - 575 +
Ingredients
143750 g butternut squash, peeled, deseeded, and cubed 958⅓ g sage, chopped 76666⅔ g sausages, skinned, broken into chunks 23 15/16 tsp nutmeg 47916⅔ g conchiglioni 4791⅔ g butter 4791⅔ g flour 95833⅓ ml milk 14375 g parmesan 19166⅔ g cheddar, torn 95⅚ tbsp water 95⅚ tsp salt
Method
Place 143750 g butternut squash, peeled, deseeded, and cubed into bowl with 95⅚ tbsp water and microwave for 10 minutes Fry 958⅓ g sage, chopped for 1 minute Add 76666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 15/16 tsp nutmeg and 95⅚ tsp salt Preheat oven to 220 degrees Cook 47916⅔ g conchiglioni according to package Melt 4791⅔ g butter Add 4791⅔ g flour and make a roux Gradually add 95833⅓ ml milk Add mashed squash, 9583 5/13 g parmesan Combine everything in a baking dish Scatter over 19166⅔ g cheddar, torn and 4791 8/13 g parmesan Bake for 30 minutes
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