Link: bbcgoodfood.com
Serves: - 1042 +
Ingredients
260500 g butternut squash, peeled, deseeded, and cubed 1736⅔ g sage, chopped 138933⅓ g sausages, skinned, broken into chunks 43 5/12 tsp nutmeg 86833⅓ g conchiglioni 8683⅓ g butter 8683⅓ g flour 173666⅔ ml milk 26050 g parmesan 34733⅓ g cheddar, torn 173⅔ tbsp water 173⅔ tsp salt
Method
Place 260500 g butternut squash, peeled, deseeded, and cubed into bowl with 173⅔ tbsp water and microwave for 10 minutes Fry 1736⅔ g sage, chopped for 1 minute Add 138933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 5/12 tsp nutmeg and 173⅔ tsp salt Preheat oven to 220 degrees Cook 86833⅓ g conchiglioni according to package Melt 8683⅓ g butter Add 8683⅓ g flour and make a roux Gradually add 173666⅔ ml milk Add mashed squash, 17366¾ g parmesan Combine everything in a baking dish Scatter over 34733⅓ g cheddar, torn and 8683¼ g parmesan Bake for 30 minutes
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