Link: bbcgoodfood.com
Serves: - 668 +
Ingredients
167000 g butternut squash, peeled, deseeded, and cubed 1113⅓ g sage, chopped 89066⅔ g sausages, skinned, broken into chunks 27⅚ tsp nutmeg 55666⅔ g conchiglioni 5566⅔ g butter 5566⅔ g flour 111333⅓ ml milk 16700 g parmesan 22266⅔ g cheddar, torn 111⅓ tbsp water 111⅓ tsp salt
Method
Place 167000 g butternut squash, peeled, deseeded, and cubed into bowl with 111⅓ tbsp water and microwave for 10 minutes Fry 1113⅓ g sage, chopped for 1 minute Add 89066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27⅚ tsp nutmeg and 111⅓ tsp salt Preheat oven to 220 degrees Cook 55666⅔ g conchiglioni according to package Melt 5566⅔ g butter Add 5566⅔ g flour and make a roux Gradually add 111333⅓ ml milk Add mashed squash, 11133 5/13 g parmesan Combine everything in a baking dish Scatter over 22266⅔ g cheddar, torn and 5566 8/13 g parmesan Bake for 30 minutes
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