Link: bbcgoodfood.com
Serves: - 1019 +
Ingredients
254750 g butternut squash, peeled, deseeded, and cubed 1698⅓ g sage, chopped 135866⅔ g sausages, skinned, broken into chunks 42 6/13 tsp nutmeg 84916⅔ g conchiglioni 8491⅔ g butter 8491⅔ g flour 169833⅓ ml milk 25475 g parmesan 33966⅔ g cheddar, torn 169⅚ tbsp water 169⅚ tsp salt
Method
Place 254750 g butternut squash, peeled, deseeded, and cubed into bowl with 169⅚ tbsp water and microwave for 10 minutes Fry 1698⅓ g sage, chopped for 1 minute Add 135866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 6/13 tsp nutmeg and 169⅚ tsp salt Preheat oven to 220 degrees Cook 84916⅔ g conchiglioni according to package Melt 8491⅔ g butter Add 8491⅔ g flour and make a roux Gradually add 169833⅓ ml milk Add mashed squash, 16983 5/12 g parmesan Combine everything in a baking dish Scatter over 33966⅔ g cheddar, torn and 8491 7/12 g parmesan Bake for 30 minutes
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