Link: bbcgoodfood.com
Serves: - 848 +
Ingredients
212000 g butternut squash, peeled, deseeded, and cubed 1413⅓ g sage, chopped 113066⅔ g sausages, skinned, broken into chunks 35⅓ tsp nutmeg 70666⅔ g conchiglioni 7066⅔ g butter 7066⅔ g flour 141333⅓ ml milk 21200 g parmesan 28266⅔ g cheddar, torn 141⅓ tbsp water 141⅓ tsp salt
Method
Place 212000 g butternut squash, peeled, deseeded, and cubed into bowl with 141⅓ tbsp water and microwave for 10 minutes Fry 1413⅓ g sage, chopped for 1 minute Add 113066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35⅓ tsp nutmeg and 141⅓ tsp salt Preheat oven to 220 degrees Cook 70666⅔ g conchiglioni according to package Melt 7066⅔ g butter Add 7066⅔ g flour and make a roux Gradually add 141333⅓ ml milk Add mashed squash, 14133⅖ g parmesan Combine everything in a baking dish Scatter over 28266⅔ g cheddar, torn and 7066⅗ g parmesan Bake for 30 minutes
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