Link: bbcgoodfood.com
Serves: - 818 +
Ingredients
204500 g butternut squash, peeled, deseeded, and cubed 1363⅓ g sage, chopped 109066⅔ g sausages, skinned, broken into chunks 34 1/12 tsp nutmeg 68166⅔ g conchiglioni 6816⅔ g butter 6816⅔ g flour 136333⅓ ml milk 20450 g parmesan 27266⅔ g cheddar, torn 136⅓ tbsp water 136⅓ tsp salt
Method
Place 204500 g butternut squash, peeled, deseeded, and cubed into bowl with 136⅓ tbsp water and microwave for 10 minutes Fry 1363⅓ g sage, chopped for 1 minute Add 109066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 1/12 tsp nutmeg and 136⅓ tsp salt Preheat oven to 220 degrees Cook 68166⅔ g conchiglioni according to package Melt 6816⅔ g butter Add 6816⅔ g flour and make a roux Gradually add 136333⅓ ml milk Add mashed squash, 13633⅖ g parmesan Combine everything in a baking dish Scatter over 27266⅔ g cheddar, torn and 6816⅗ g parmesan Bake for 30 minutes
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