Link: bbcgoodfood.com
Serves: - 788 +
Ingredients
197000 g butternut squash, peeled, deseeded, and cubed 1313⅓ g sage, chopped 105066⅔ g sausages, skinned, broken into chunks 32⅚ tsp nutmeg 65666⅔ g conchiglioni 6566⅔ g butter 6566⅔ g flour 131333⅓ ml milk 19700 g parmesan 26266⅔ g cheddar, torn 131⅓ tbsp water 131⅓ tsp salt
Method
Place 197000 g butternut squash, peeled, deseeded, and cubed into bowl with 131⅓ tbsp water and microwave for 10 minutes Fry 1313⅓ g sage, chopped for 1 minute Add 105066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32⅚ tsp nutmeg and 131⅓ tsp salt Preheat oven to 220 degrees Cook 65666⅔ g conchiglioni according to package Melt 6566⅔ g butter Add 6566⅔ g flour and make a roux Gradually add 131333⅓ ml milk Add mashed squash, 13133⅖ g parmesan Combine everything in a baking dish Scatter over 26266⅔ g cheddar, torn and 6566⅗ g parmesan Bake for 30 minutes
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