Link: bbcgoodfood.com
Serves: - 764 +
Ingredients
191000 g butternut squash, peeled, deseeded, and cubed 1273⅓ g sage, chopped 101866⅔ g sausages, skinned, broken into chunks 31⅚ tsp nutmeg 63666⅔ g conchiglioni 6366⅔ g butter 6366⅔ g flour 127333⅓ ml milk 19100 g parmesan 25466⅔ g cheddar, torn 127⅓ tbsp water 127⅓ tsp salt
Method
Place 191000 g butternut squash, peeled, deseeded, and cubed into bowl with 127⅓ tbsp water and microwave for 10 minutes Fry 1273⅓ g sage, chopped for 1 minute Add 101866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31⅚ tsp nutmeg and 127⅓ tsp salt Preheat oven to 220 degrees Cook 63666⅔ g conchiglioni according to package Melt 6366⅔ g butter Add 6366⅔ g flour and make a roux Gradually add 127333⅓ ml milk Add mashed squash, 12733⅖ g parmesan Combine everything in a baking dish Scatter over 25466⅔ g cheddar, torn and 6366⅗ g parmesan Bake for 30 minutes
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