Link: bbcgoodfood.com
Serves: - 578 +
Ingredients
144500 g butternut squash, peeled, deseeded, and cubed 963⅓ g sage, chopped 77066⅔ g sausages, skinned, broken into chunks 24 1/12 tsp nutmeg 48166⅔ g conchiglioni 4816⅔ g butter 4816⅔ g flour 96333⅓ ml milk 14450 g parmesan 19266⅔ g cheddar, torn 96⅓ tbsp water 96⅓ tsp salt
Method
Place 144500 g butternut squash, peeled, deseeded, and cubed into bowl with 96⅓ tbsp water and microwave for 10 minutes Fry 963⅓ g sage, chopped for 1 minute Add 77066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 1/12 tsp nutmeg and 96⅓ tsp salt Preheat oven to 220 degrees Cook 48166⅔ g conchiglioni according to package Melt 4816⅔ g butter Add 4816⅔ g flour and make a roux Gradually add 96333⅓ ml milk Add mashed squash, 9633 5/13 g parmesan Combine everything in a baking dish Scatter over 19266⅔ g cheddar, torn and 4816 8/13 g parmesan Bake for 30 minutes
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