Link: bbcgoodfood.com
Serves: - 1045 +
Ingredients
261250 g butternut squash, peeled, deseeded, and cubed 1741⅔ g sage, chopped 139333⅓ g sausages, skinned, broken into chunks 43 7/13 tsp nutmeg 87083⅓ g conchiglioni 8708⅓ g butter 8708⅓ g flour 174166⅔ ml milk 26125 g parmesan 34833⅓ g cheddar, torn 174⅙ tbsp water 174⅙ tsp salt
Method
Place 261250 g butternut squash, peeled, deseeded, and cubed into bowl with 174⅙ tbsp water and microwave for 10 minutes Fry 1741⅔ g sage, chopped for 1 minute Add 139333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 7/13 tsp nutmeg and 174⅙ tsp salt Preheat oven to 220 degrees Cook 87083⅓ g conchiglioni according to package Melt 8708⅓ g butter Add 8708⅓ g flour and make a roux Gradually add 174166⅔ ml milk Add mashed squash, 17416¾ g parmesan Combine everything in a baking dish Scatter over 34833⅓ g cheddar, torn and 8708¼ g parmesan Bake for 30 minutes
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