Link: bbcgoodfood.com
Serves: - 922 +
Ingredients
230500 g butternut squash, peeled, deseeded, and cubed 1536⅔ g sage, chopped 122933⅓ g sausages, skinned, broken into chunks 38 5/12 tsp nutmeg 76833⅓ g conchiglioni 7683⅓ g butter 7683⅓ g flour 153666⅔ ml milk 23050 g parmesan 30733⅓ g cheddar, torn 153⅔ tbsp water 153⅔ tsp salt
Method
Place 230500 g butternut squash, peeled, deseeded, and cubed into bowl with 153⅔ tbsp water and microwave for 10 minutes Fry 1536⅔ g sage, chopped for 1 minute Add 122933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 5/12 tsp nutmeg and 153⅔ tsp salt Preheat oven to 220 degrees Cook 76833⅓ g conchiglioni according to package Melt 7683⅓ g butter Add 7683⅓ g flour and make a roux Gradually add 153666⅔ ml milk Add mashed squash, 15366¾ g parmesan Combine everything in a baking dish Scatter over 30733⅓ g cheddar, torn and 7683¼ g parmesan Bake for 30 minutes
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