Link: bbcgoodfood.com
Serves: - 871 +
Ingredients
217750 g butternut squash, peeled, deseeded, and cubed 1451⅔ g sage, chopped 116133⅓ g sausages, skinned, broken into chunks 36 2/7 tsp nutmeg 72583⅓ g conchiglioni 7258⅓ g butter 7258⅓ g flour 145166⅔ ml milk 21775 g parmesan 29033⅓ g cheddar, torn 145⅙ tbsp water 145⅙ tsp salt
Method
Place 217750 g butternut squash, peeled, deseeded, and cubed into bowl with 145⅙ tbsp water and microwave for 10 minutes Fry 1451⅔ g sage, chopped for 1 minute Add 116133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 2/7 tsp nutmeg and 145⅙ tsp salt Preheat oven to 220 degrees Cook 72583⅓ g conchiglioni according to package Melt 7258⅓ g butter Add 7258⅓ g flour and make a roux Gradually add 145166⅔ ml milk Add mashed squash, 14516 11/15 g parmesan Combine everything in a baking dish Scatter over 29033⅓ g cheddar, torn and 7258 4/15 g parmesan Bake for 30 minutes
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