Link: bbcgoodfood.com
Serves: - 775 +
Ingredients
193750 g butternut squash, peeled, deseeded, and cubed 1291⅔ g sage, chopped 103333⅓ g sausages, skinned, broken into chunks 32 2/7 tsp nutmeg 64583⅓ g conchiglioni 6458⅓ g butter 6458⅓ g flour 129166⅔ ml milk 19375 g parmesan 25833⅓ g cheddar, torn 129⅙ tbsp water 129⅙ tsp salt
Method
Place 193750 g butternut squash, peeled, deseeded, and cubed into bowl with 129⅙ tbsp water and microwave for 10 minutes Fry 1291⅔ g sage, chopped for 1 minute Add 103333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 2/7 tsp nutmeg and 129⅙ tsp salt Preheat oven to 220 degrees Cook 64583⅓ g conchiglioni according to package Melt 6458⅓ g butter Add 6458⅓ g flour and make a roux Gradually add 129166⅔ ml milk Add mashed squash, 12916 11/15 g parmesan Combine everything in a baking dish Scatter over 25833⅓ g cheddar, torn and 6458 4/15 g parmesan Bake for 30 minutes
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