Link: bbcgoodfood.com
Serves: - 688 +
Ingredients
172000 g butternut squash, peeled, deseeded, and cubed 1146⅔ g sage, chopped 91733⅓ g sausages, skinned, broken into chunks 28⅔ tsp nutmeg 57333⅓ g conchiglioni 5733⅓ g butter 5733⅓ g flour 114666⅔ ml milk 17200 g parmesan 22933⅓ g cheddar, torn 114⅔ tbsp water 114⅔ tsp salt
Method
Place 172000 g butternut squash, peeled, deseeded, and cubed into bowl with 114⅔ tbsp water and microwave for 10 minutes Fry 1146⅔ g sage, chopped for 1 minute Add 91733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28⅔ tsp nutmeg and 114⅔ tsp salt Preheat oven to 220 degrees Cook 57333⅓ g conchiglioni according to package Melt 5733⅓ g butter Add 5733⅓ g flour and make a roux Gradually add 114666⅔ ml milk Add mashed squash, 11466 8/11 g parmesan Combine everything in a baking dish Scatter over 22933⅓ g cheddar, torn and 5733 3/11 g parmesan Bake for 30 minutes
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