Link: bbcgoodfood.com
Serves: - 890 +
Ingredients
222500 g butternut squash, peeled, deseeded, and cubed 1483⅓ g sage, chopped 118666⅔ g sausages, skinned, broken into chunks 37 1/12 tsp nutmeg 74166⅔ g conchiglioni 7416⅔ g butter 7416⅔ g flour 148333⅓ ml milk 22250 g parmesan 29666⅔ g cheddar, torn 148⅓ tbsp water 148⅓ tsp salt
Method
Place 222500 g butternut squash, peeled, deseeded, and cubed into bowl with 148⅓ tbsp water and microwave for 10 minutes Fry 1483⅓ g sage, chopped for 1 minute Add 118666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 1/12 tsp nutmeg and 148⅓ tsp salt Preheat oven to 220 degrees Cook 74166⅔ g conchiglioni according to package Melt 7416⅔ g butter Add 7416⅔ g flour and make a roux Gradually add 148333⅓ ml milk Add mashed squash, 14833⅖ g parmesan Combine everything in a baking dish Scatter over 29666⅔ g cheddar, torn and 7416⅗ g parmesan Bake for 30 minutes
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