Link: bbcgoodfood.com
Serves: - 812 +
Ingredients
203000 g butternut squash, peeled, deseeded, and cubed 1353⅓ g sage, chopped 108266⅔ g sausages, skinned, broken into chunks 33⅚ tsp nutmeg 67666⅔ g conchiglioni 6766⅔ g butter 6766⅔ g flour 135333⅓ ml milk 20300 g parmesan 27066⅔ g cheddar, torn 135⅓ tbsp water 135⅓ tsp salt
Method
Place 203000 g butternut squash, peeled, deseeded, and cubed into bowl with 135⅓ tbsp water and microwave for 10 minutes Fry 1353⅓ g sage, chopped for 1 minute Add 108266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅚ tsp nutmeg and 135⅓ tsp salt Preheat oven to 220 degrees Cook 67666⅔ g conchiglioni according to package Melt 6766⅔ g butter Add 6766⅔ g flour and make a roux Gradually add 135333⅓ ml milk Add mashed squash, 13533⅖ g parmesan Combine everything in a baking dish Scatter over 27066⅔ g cheddar, torn and 6766⅗ g parmesan Bake for 30 minutes
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