Link: bbcgoodfood.com
Serves: - 1034 +
Ingredients
258500 g butternut squash, peeled, deseeded, and cubed 1723⅓ g sage, chopped 137866⅔ g sausages, skinned, broken into chunks 43 1/12 tsp nutmeg 86166⅔ g conchiglioni 8616⅔ g butter 8616⅔ g flour 172333⅓ ml milk 25850 g parmesan 34466⅔ g cheddar, torn 172⅓ tbsp water 172⅓ tsp salt
Method
Place 258500 g butternut squash, peeled, deseeded, and cubed into bowl with 172⅓ tbsp water and microwave for 10 minutes Fry 1723⅓ g sage, chopped for 1 minute Add 137866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 1/12 tsp nutmeg and 172⅓ tsp salt Preheat oven to 220 degrees Cook 86166⅔ g conchiglioni according to package Melt 8616⅔ g butter Add 8616⅔ g flour and make a roux Gradually add 172333⅓ ml milk Add mashed squash, 17233 5/12 g parmesan Combine everything in a baking dish Scatter over 34466⅔ g cheddar, torn and 8616 7/12 g parmesan Bake for 30 minutes
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