Link: bbcgoodfood.com
Serves: - 1049 +
Ingredients
262250 g butternut squash, peeled, deseeded, and cubed 1748⅓ g sage, chopped 139866⅔ g sausages, skinned, broken into chunks 43 5/7 tsp nutmeg 87416⅔ g conchiglioni 8741⅔ g butter 8741⅔ g flour 174833⅓ ml milk 26225 g parmesan 34966⅔ g cheddar, torn 174⅚ tbsp water 174⅚ tsp salt
Method
Place 262250 g butternut squash, peeled, deseeded, and cubed into bowl with 174⅚ tbsp water and microwave for 10 minutes Fry 1748⅓ g sage, chopped for 1 minute Add 139866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 5/7 tsp nutmeg and 174⅚ tsp salt Preheat oven to 220 degrees Cook 87416⅔ g conchiglioni according to package Melt 8741⅔ g butter Add 8741⅔ g flour and make a roux Gradually add 174833⅓ ml milk Add mashed squash, 17483 5/12 g parmesan Combine everything in a baking dish Scatter over 34966⅔ g cheddar, torn and 8741 7/12 g parmesan Bake for 30 minutes
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