Link: bbcgoodfood.com
Serves: - 971 +
Ingredients
242750 g butternut squash, peeled, deseeded, and cubed 1618⅓ g sage, chopped 129466⅔ g sausages, skinned, broken into chunks 40 6/13 tsp nutmeg 80916⅔ g conchiglioni 8091⅔ g butter 8091⅔ g flour 161833⅓ ml milk 24275 g parmesan 32366⅔ g cheddar, torn 161⅚ tbsp water 161⅚ tsp salt
Method
Place 242750 g butternut squash, peeled, deseeded, and cubed into bowl with 161⅚ tbsp water and microwave for 10 minutes Fry 1618⅓ g sage, chopped for 1 minute Add 129466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 6/13 tsp nutmeg and 161⅚ tsp salt Preheat oven to 220 degrees Cook 80916⅔ g conchiglioni according to package Melt 8091⅔ g butter Add 8091⅔ g flour and make a roux Gradually add 161833⅓ ml milk Add mashed squash, 16183 5/12 g parmesan Combine everything in a baking dish Scatter over 32366⅔ g cheddar, torn and 8091 7/12 g parmesan Bake for 30 minutes
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