Link: bbcgoodfood.com
Serves: - 724 +
Ingredients
181000 g butternut squash, peeled, deseeded, and cubed 1206⅔ g sage, chopped 96533⅓ g sausages, skinned, broken into chunks 30⅙ tsp nutmeg 60333⅓ g conchiglioni 6033⅓ g butter 6033⅓ g flour 120666⅔ ml milk 18100 g parmesan 24133⅓ g cheddar, torn 120⅔ tbsp water 120⅔ tsp salt
Method
Place 181000 g butternut squash, peeled, deseeded, and cubed into bowl with 120⅔ tbsp water and microwave for 10 minutes Fry 1206⅔ g sage, chopped for 1 minute Add 96533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30⅙ tsp nutmeg and 120⅔ tsp salt Preheat oven to 220 degrees Cook 60333⅓ g conchiglioni according to package Melt 6033⅓ g butter Add 6033⅓ g flour and make a roux Gradually add 120666⅔ ml milk Add mashed squash, 12066 8/11 g parmesan Combine everything in a baking dish Scatter over 24133⅓ g cheddar, torn and 6033 3/11 g parmesan Bake for 30 minutes
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