Link: bbcgoodfood.com
Serves: - 1039 +
Ingredients
259750 g butternut squash, peeled, deseeded, and cubed 1731⅔ g sage, chopped 138533⅓ g sausages, skinned, broken into chunks 43 2/7 tsp nutmeg 86583⅓ g conchiglioni 8658⅓ g butter 8658⅓ g flour 173166⅔ ml milk 25975 g parmesan 34633⅓ g cheddar, torn 173⅙ tbsp water 173⅙ tsp salt
Method
Place 259750 g butternut squash, peeled, deseeded, and cubed into bowl with 173⅙ tbsp water and microwave for 10 minutes Fry 1731⅔ g sage, chopped for 1 minute Add 138533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 2/7 tsp nutmeg and 173⅙ tsp salt Preheat oven to 220 degrees Cook 86583⅓ g conchiglioni according to package Melt 8658⅓ g butter Add 8658⅓ g flour and make a roux Gradually add 173166⅔ ml milk Add mashed squash, 17316¾ g parmesan Combine everything in a baking dish Scatter over 34633⅓ g cheddar, torn and 8658¼ g parmesan Bake for 30 minutes
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