Link: bbcgoodfood.com
Serves: - 928 +
Ingredients
232000 g butternut squash, peeled, deseeded, and cubed 1546⅔ g sage, chopped 123733⅓ g sausages, skinned, broken into chunks 38⅔ tsp nutmeg 77333⅓ g conchiglioni 7733⅓ g butter 7733⅓ g flour 154666⅔ ml milk 23200 g parmesan 30933⅓ g cheddar, torn 154⅔ tbsp water 154⅔ tsp salt
Method
Place 232000 g butternut squash, peeled, deseeded, and cubed into bowl with 154⅔ tbsp water and microwave for 10 minutes Fry 1546⅔ g sage, chopped for 1 minute Add 123733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅔ tsp nutmeg and 154⅔ tsp salt Preheat oven to 220 degrees Cook 77333⅓ g conchiglioni according to package Melt 7733⅓ g butter Add 7733⅓ g flour and make a roux Gradually add 154666⅔ ml milk Add mashed squash, 15466¾ g parmesan Combine everything in a baking dish Scatter over 30933⅓ g cheddar, torn and 7733¼ g parmesan Bake for 30 minutes
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