Link: bbcgoodfood.com
Serves: - 920 +
Ingredients
230000 g butternut squash, peeled, deseeded, and cubed 1533⅓ g sage, chopped 122666⅔ g sausages, skinned, broken into chunks 38⅓ tsp nutmeg 76666⅔ g conchiglioni 7666⅔ g butter 7666⅔ g flour 153333⅓ ml milk 23000 g parmesan 30666⅔ g cheddar, torn 153⅓ tbsp water 153⅓ tsp salt
Method
Place 230000 g butternut squash, peeled, deseeded, and cubed into bowl with 153⅓ tbsp water and microwave for 10 minutes Fry 1533⅓ g sage, chopped for 1 minute Add 122666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅓ tsp nutmeg and 153⅓ tsp salt Preheat oven to 220 degrees Cook 76666⅔ g conchiglioni according to package Melt 7666⅔ g butter Add 7666⅔ g flour and make a roux Gradually add 153333⅓ ml milk Add mashed squash, 15333 5/12 g parmesan Combine everything in a baking dish Scatter over 30666⅔ g cheddar, torn and 7666 7/12 g parmesan Bake for 30 minutes
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