Link: bbcgoodfood.com
Serves: - 952 +
Ingredients
238000 g butternut squash, peeled, deseeded, and cubed 1586⅔ g sage, chopped 126933⅓ g sausages, skinned, broken into chunks 39⅔ tsp nutmeg 79333⅓ g conchiglioni 7933⅓ g butter 7933⅓ g flour 158666⅔ ml milk 23800 g parmesan 31733⅓ g cheddar, torn 158⅔ tbsp water 158⅔ tsp salt
Method
Place 238000 g butternut squash, peeled, deseeded, and cubed into bowl with 158⅔ tbsp water and microwave for 10 minutes Fry 1586⅔ g sage, chopped for 1 minute Add 126933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅔ tsp nutmeg and 158⅔ tsp salt Preheat oven to 220 degrees Cook 79333⅓ g conchiglioni according to package Melt 7933⅓ g butter Add 7933⅓ g flour and make a roux Gradually add 158666⅔ ml milk Add mashed squash, 15866¾ g parmesan Combine everything in a baking dish Scatter over 31733⅓ g cheddar, torn and 7933¼ g parmesan Bake for 30 minutes
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