Link: bbcgoodfood.com
Serves: - 866 +
Ingredients
216500 g butternut squash, peeled, deseeded, and cubed 1443⅓ g sage, chopped 115466⅔ g sausages, skinned, broken into chunks 36 1/12 tsp nutmeg 72166⅔ g conchiglioni 7216⅔ g butter 7216⅔ g flour 144333⅓ ml milk 21650 g parmesan 28866⅔ g cheddar, torn 144⅓ tbsp water 144⅓ tsp salt
Method
Place 216500 g butternut squash, peeled, deseeded, and cubed into bowl with 144⅓ tbsp water and microwave for 10 minutes Fry 1443⅓ g sage, chopped for 1 minute Add 115466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 1/12 tsp nutmeg and 144⅓ tsp salt Preheat oven to 220 degrees Cook 72166⅔ g conchiglioni according to package Melt 7216⅔ g butter Add 7216⅔ g flour and make a roux Gradually add 144333⅓ ml milk Add mashed squash, 14433⅖ g parmesan Combine everything in a baking dish Scatter over 28866⅔ g cheddar, torn and 7216⅗ g parmesan Bake for 30 minutes
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