Link: bbcgoodfood.com
Serves: - 808 +
Ingredients
202000 g butternut squash, peeled, deseeded, and cubed 1346⅔ g sage, chopped 107733⅓ g sausages, skinned, broken into chunks 33⅔ tsp nutmeg 67333⅓ g conchiglioni 6733⅓ g butter 6733⅓ g flour 134666⅔ ml milk 20200 g parmesan 26933⅓ g cheddar, torn 134⅔ tbsp water 134⅔ tsp salt
Method
Place 202000 g butternut squash, peeled, deseeded, and cubed into bowl with 134⅔ tbsp water and microwave for 10 minutes Fry 1346⅔ g sage, chopped for 1 minute Add 107733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅔ tsp nutmeg and 134⅔ tsp salt Preheat oven to 220 degrees Cook 67333⅓ g conchiglioni according to package Melt 6733⅓ g butter Add 6733⅓ g flour and make a roux Gradually add 134666⅔ ml milk Add mashed squash, 13466 11/15 g parmesan Combine everything in a baking dish Scatter over 26933⅓ g cheddar, torn and 6733 4/15 g parmesan Bake for 30 minutes
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