Link: bbcgoodfood.com
Serves: - 916 +
Ingredients
229000 g butternut squash, peeled, deseeded, and cubed 1526⅔ g sage, chopped 122133⅓ g sausages, skinned, broken into chunks 38⅙ tsp nutmeg 76333⅓ g conchiglioni 7633⅓ g butter 7633⅓ g flour 152666⅔ ml milk 22900 g parmesan 30533⅓ g cheddar, torn 152⅔ tbsp water 152⅔ tsp salt
Method
Place 229000 g butternut squash, peeled, deseeded, and cubed into bowl with 152⅔ tbsp water and microwave for 10 minutes Fry 1526⅔ g sage, chopped for 1 minute Add 122133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅙ tsp nutmeg and 152⅔ tsp salt Preheat oven to 220 degrees Cook 76333⅓ g conchiglioni according to package Melt 7633⅓ g butter Add 7633⅓ g flour and make a roux Gradually add 152666⅔ ml milk Add mashed squash, 15266¾ g parmesan Combine everything in a baking dish Scatter over 30533⅓ g cheddar, torn and 7633¼ g parmesan Bake for 30 minutes
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