Link: bbcgoodfood.com
Serves: - 1022 +
Ingredients
255500 g butternut squash, peeled, deseeded, and cubed 1703⅓ g sage, chopped 136266⅔ g sausages, skinned, broken into chunks 42 7/12 tsp nutmeg 85166⅔ g conchiglioni 8516⅔ g butter 8516⅔ g flour 170333⅓ ml milk 25550 g parmesan 34066⅔ g cheddar, torn 170⅓ tbsp water 170⅓ tsp salt
Method
Place 255500 g butternut squash, peeled, deseeded, and cubed into bowl with 170⅓ tbsp water and microwave for 10 minutes Fry 1703⅓ g sage, chopped for 1 minute Add 136266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 7/12 tsp nutmeg and 170⅓ tsp salt Preheat oven to 220 degrees Cook 85166⅔ g conchiglioni according to package Melt 8516⅔ g butter Add 8516⅔ g flour and make a roux Gradually add 170333⅓ ml milk Add mashed squash, 17033 5/12 g parmesan Combine everything in a baking dish Scatter over 34066⅔ g cheddar, torn and 8516 7/12 g parmesan Bake for 30 minutes
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