Link: bbcgoodfood.com
Serves: - 991 +
Ingredients
247750 g butternut squash, peeled, deseeded, and cubed 1651⅔ g sage, chopped 132133⅓ g sausages, skinned, broken into chunks 41 2/7 tsp nutmeg 82583⅓ g conchiglioni 8258⅓ g butter 8258⅓ g flour 165166⅔ ml milk 24775 g parmesan 33033⅓ g cheddar, torn 165⅙ tbsp water 165⅙ tsp salt
Method
Place 247750 g butternut squash, peeled, deseeded, and cubed into bowl with 165⅙ tbsp water and microwave for 10 minutes Fry 1651⅔ g sage, chopped for 1 minute Add 132133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 2/7 tsp nutmeg and 165⅙ tsp salt Preheat oven to 220 degrees Cook 82583⅓ g conchiglioni according to package Melt 8258⅓ g butter Add 8258⅓ g flour and make a roux Gradually add 165166⅔ ml milk Add mashed squash, 16516¾ g parmesan Combine everything in a baking dish Scatter over 33033⅓ g cheddar, torn and 8258¼ g parmesan Bake for 30 minutes
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