Link: bbcgoodfood.com
Serves: - 752 +
Ingredients
188000 g butternut squash, peeled, deseeded, and cubed 1253⅓ g sage, chopped 100266⅔ g sausages, skinned, broken into chunks 31⅓ tsp nutmeg 62666⅔ g conchiglioni 6266⅔ g butter 6266⅔ g flour 125333⅓ ml milk 18800 g parmesan 25066⅔ g cheddar, torn 125⅓ tbsp water 125⅓ tsp salt
Method
Place 188000 g butternut squash, peeled, deseeded, and cubed into bowl with 125⅓ tbsp water and microwave for 10 minutes Fry 1253⅓ g sage, chopped for 1 minute Add 100266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31⅓ tsp nutmeg and 125⅓ tsp salt Preheat oven to 220 degrees Cook 62666⅔ g conchiglioni according to package Melt 6266⅔ g butter Add 6266⅔ g flour and make a roux Gradually add 125333⅓ ml milk Add mashed squash, 12533⅖ g parmesan Combine everything in a baking dish Scatter over 25066⅔ g cheddar, torn and 6266⅗ g parmesan Bake for 30 minutes
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