Link: bbcgoodfood.com
Serves: - 914 +
Ingredients
228500 g butternut squash, peeled, deseeded, and cubed 1523⅓ g sage, chopped 121866⅔ g sausages, skinned, broken into chunks 38 1/12 tsp nutmeg 76166⅔ g conchiglioni 7616⅔ g butter 7616⅔ g flour 152333⅓ ml milk 22850 g parmesan 30466⅔ g cheddar, torn 152⅓ tbsp water 152⅓ tsp salt
Method
Place 228500 g butternut squash, peeled, deseeded, and cubed into bowl with 152⅓ tbsp water and microwave for 10 minutes Fry 1523⅓ g sage, chopped for 1 minute Add 121866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 1/12 tsp nutmeg and 152⅓ tsp salt Preheat oven to 220 degrees Cook 76166⅔ g conchiglioni according to package Melt 7616⅔ g butter Add 7616⅔ g flour and make a roux Gradually add 152333⅓ ml milk Add mashed squash, 15233 5/12 g parmesan Combine everything in a baking dish Scatter over 30466⅔ g cheddar, torn and 7616 7/12 g parmesan Bake for 30 minutes
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