Link: bbcgoodfood.com
Serves: - 908 +
Ingredients
227000 g butternut squash, peeled, deseeded, and cubed 1513⅓ g sage, chopped 121066⅔ g sausages, skinned, broken into chunks 37⅚ tsp nutmeg 75666⅔ g conchiglioni 7566⅔ g butter 7566⅔ g flour 151333⅓ ml milk 22700 g parmesan 30266⅔ g cheddar, torn 151⅓ tbsp water 151⅓ tsp salt
Method
Place 227000 g butternut squash, peeled, deseeded, and cubed into bowl with 151⅓ tbsp water and microwave for 10 minutes Fry 1513⅓ g sage, chopped for 1 minute Add 121066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37⅚ tsp nutmeg and 151⅓ tsp salt Preheat oven to 220 degrees Cook 75666⅔ g conchiglioni according to package Melt 7566⅔ g butter Add 7566⅔ g flour and make a roux Gradually add 151333⅓ ml milk Add mashed squash, 15133 5/12 g parmesan Combine everything in a baking dish Scatter over 30266⅔ g cheddar, torn and 7566 7/12 g parmesan Bake for 30 minutes
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