Link: bbcgoodfood.com
Serves: - 746 +
Ingredients
186500 g butternut squash, peeled, deseeded, and cubed 1243⅓ g sage, chopped 99466⅔ g sausages, skinned, broken into chunks 31 1/12 tsp nutmeg 62166⅔ g conchiglioni 6216⅔ g butter 6216⅔ g flour 124333⅓ ml milk 18650 g parmesan 24866⅔ g cheddar, torn 124⅓ tbsp water 124⅓ tsp salt
Method
Place 186500 g butternut squash, peeled, deseeded, and cubed into bowl with 124⅓ tbsp water and microwave for 10 minutes Fry 1243⅓ g sage, chopped for 1 minute Add 99466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 1/12 tsp nutmeg and 124⅓ tsp salt Preheat oven to 220 degrees Cook 62166⅔ g conchiglioni according to package Melt 6216⅔ g butter Add 6216⅔ g flour and make a roux Gradually add 124333⅓ ml milk Add mashed squash, 12433⅖ g parmesan Combine everything in a baking dish Scatter over 24866⅔ g cheddar, torn and 6216⅗ g parmesan Bake for 30 minutes
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