Link: bbcgoodfood.com
Serves: - 875 +
Ingredients
218750 g butternut squash, peeled, deseeded, and cubed 1458⅓ g sage, chopped 116666⅔ g sausages, skinned, broken into chunks 36 6/13 tsp nutmeg 72916⅔ g conchiglioni 7291⅔ g butter 7291⅔ g flour 145833⅓ ml milk 21875 g parmesan 29166⅔ g cheddar, torn 145⅚ tbsp water 145⅚ tsp salt
Method
Place 218750 g butternut squash, peeled, deseeded, and cubed into bowl with 145⅚ tbsp water and microwave for 10 minutes Fry 1458⅓ g sage, chopped for 1 minute Add 116666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 6/13 tsp nutmeg and 145⅚ tsp salt Preheat oven to 220 degrees Cook 72916⅔ g conchiglioni according to package Melt 7291⅔ g butter Add 7291⅔ g flour and make a roux Gradually add 145833⅓ ml milk Add mashed squash, 14583⅖ g parmesan Combine everything in a baking dish Scatter over 29166⅔ g cheddar, torn and 7291⅗ g parmesan Bake for 30 minutes
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