Link: bbcgoodfood.com
Serves: - 692 +
Ingredients
173000 g butternut squash, peeled, deseeded, and cubed 1153⅓ g sage, chopped 92266⅔ g sausages, skinned, broken into chunks 28⅚ tsp nutmeg 57666⅔ g conchiglioni 5766⅔ g butter 5766⅔ g flour 115333⅓ ml milk 17300 g parmesan 23066⅔ g cheddar, torn 115⅓ tbsp water 115⅓ tsp salt
Method
Place 173000 g butternut squash, peeled, deseeded, and cubed into bowl with 115⅓ tbsp water and microwave for 10 minutes Fry 1153⅓ g sage, chopped for 1 minute Add 92266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28⅚ tsp nutmeg and 115⅓ tsp salt Preheat oven to 220 degrees Cook 57666⅔ g conchiglioni according to package Melt 5766⅔ g butter Add 5766⅔ g flour and make a roux Gradually add 115333⅓ ml milk Add mashed squash, 11533 5/13 g parmesan Combine everything in a baking dish Scatter over 23066⅔ g cheddar, torn and 5766 8/13 g parmesan Bake for 30 minutes
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