Link: bbcgoodfood.com
Serves: - 586 +
Ingredients
146500 g butternut squash, peeled, deseeded, and cubed 976⅔ g sage, chopped 78133⅓ g sausages, skinned, broken into chunks 24 5/12 tsp nutmeg 48833⅓ g conchiglioni 4883⅓ g butter 4883⅓ g flour 97666⅔ ml milk 14650 g parmesan 19533⅓ g cheddar, torn 97⅔ tbsp water 97⅔ tsp salt
Method
Place 146500 g butternut squash, peeled, deseeded, and cubed into bowl with 97⅔ tbsp water and microwave for 10 minutes Fry 976⅔ g sage, chopped for 1 minute Add 78133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 5/12 tsp nutmeg and 97⅔ tsp salt Preheat oven to 220 degrees Cook 48833⅓ g conchiglioni according to package Melt 4883⅓ g butter Add 4883⅓ g flour and make a roux Gradually add 97666⅔ ml milk Add mashed squash, 9766 5/7 g parmesan Combine everything in a baking dish Scatter over 19533⅓ g cheddar, torn and 4883 2/7 g parmesan Bake for 30 minutes
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