Link: bbcgoodfood.com
Serves: - 824 +
Ingredients
206000 g butternut squash, peeled, deseeded, and cubed 1373⅓ g sage, chopped 109866⅔ g sausages, skinned, broken into chunks 34⅓ tsp nutmeg 68666⅔ g conchiglioni 6866⅔ g butter 6866⅔ g flour 137333⅓ ml milk 20600 g parmesan 27466⅔ g cheddar, torn 137⅓ tbsp water 137⅓ tsp salt
Method
Place 206000 g butternut squash, peeled, deseeded, and cubed into bowl with 137⅓ tbsp water and microwave for 10 minutes Fry 1373⅓ g sage, chopped for 1 minute Add 109866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34⅓ tsp nutmeg and 137⅓ tsp salt Preheat oven to 220 degrees Cook 68666⅔ g conchiglioni according to package Melt 6866⅔ g butter Add 6866⅔ g flour and make a roux Gradually add 137333⅓ ml milk Add mashed squash, 13733⅖ g parmesan Combine everything in a baking dish Scatter over 27466⅔ g cheddar, torn and 6866⅗ g parmesan Bake for 30 minutes
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