Link: bbcgoodfood.com
Serves: - 590 +
Ingredients
147500 g butternut squash, peeled, deseeded, and cubed 983⅓ g sage, chopped 78666⅔ g sausages, skinned, broken into chunks 24 7/12 tsp nutmeg 49166⅔ g conchiglioni 4916⅔ g butter 4916⅔ g flour 98333⅓ ml milk 14750 g parmesan 19666⅔ g cheddar, torn 98⅓ tbsp water 98⅓ tsp salt
Method
Place 147500 g butternut squash, peeled, deseeded, and cubed into bowl with 98⅓ tbsp water and microwave for 10 minutes Fry 983⅓ g sage, chopped for 1 minute Add 78666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 7/12 tsp nutmeg and 98⅓ tsp salt Preheat oven to 220 degrees Cook 49166⅔ g conchiglioni according to package Melt 4916⅔ g butter Add 4916⅔ g flour and make a roux Gradually add 98333⅓ ml milk Add mashed squash, 9833 5/13 g parmesan Combine everything in a baking dish Scatter over 19666⅔ g cheddar, torn and 4916 8/13 g parmesan Bake for 30 minutes
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