Link: bbcgoodfood.com
Serves: - 1046 +
Ingredients
261500 g butternut squash, peeled, deseeded, and cubed 1743⅓ g sage, chopped 139466⅔ g sausages, skinned, broken into chunks 43 7/12 tsp nutmeg 87166⅔ g conchiglioni 8716⅔ g butter 8716⅔ g flour 174333⅓ ml milk 26150 g parmesan 34866⅔ g cheddar, torn 174⅓ tbsp water 174⅓ tsp salt
Method
Place 261500 g butternut squash, peeled, deseeded, and cubed into bowl with 174⅓ tbsp water and microwave for 10 minutes Fry 1743⅓ g sage, chopped for 1 minute Add 139466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 7/12 tsp nutmeg and 174⅓ tsp salt Preheat oven to 220 degrees Cook 87166⅔ g conchiglioni according to package Melt 8716⅔ g butter Add 8716⅔ g flour and make a roux Gradually add 174333⅓ ml milk Add mashed squash, 17433 5/12 g parmesan Combine everything in a baking dish Scatter over 34866⅔ g cheddar, torn and 8716 7/12 g parmesan Bake for 30 minutes
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