Link: bbcgoodfood.com
Serves: - 910 +
Ingredients
227500 g butternut squash, peeled, deseeded, and cubed 1516⅔ g sage, chopped 121333⅓ g sausages, skinned, broken into chunks 37 11/12 tsp nutmeg 75833⅓ g conchiglioni 7583⅓ g butter 7583⅓ g flour 151666⅔ ml milk 22750 g parmesan 30333⅓ g cheddar, torn 151⅔ tbsp water 151⅔ tsp salt
Method
Place 227500 g butternut squash, peeled, deseeded, and cubed into bowl with 151⅔ tbsp water and microwave for 10 minutes Fry 1516⅔ g sage, chopped for 1 minute Add 121333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 11/12 tsp nutmeg and 151⅔ tsp salt Preheat oven to 220 degrees Cook 75833⅓ g conchiglioni according to package Melt 7583⅓ g butter Add 7583⅓ g flour and make a roux Gradually add 151666⅔ ml milk Add mashed squash, 15166¾ g parmesan Combine everything in a baking dish Scatter over 30333⅓ g cheddar, torn and 7583¼ g parmesan Bake for 30 minutes
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