Link: bbcgoodfood.com
Serves: - 1054 +
Ingredients
263500 g butternut squash, peeled, deseeded, and cubed 1756⅔ g sage, chopped 140533⅓ g sausages, skinned, broken into chunks 43 11/12 tsp nutmeg 87833⅓ g conchiglioni 8783⅓ g butter 8783⅓ g flour 175666⅔ ml milk 26350 g parmesan 35133⅓ g cheddar, torn 175⅔ tbsp water 175⅔ tsp salt
Method
Place 263500 g butternut squash, peeled, deseeded, and cubed into bowl with 175⅔ tbsp water and microwave for 10 minutes Fry 1756⅔ g sage, chopped for 1 minute Add 140533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 11/12 tsp nutmeg and 175⅔ tsp salt Preheat oven to 220 degrees Cook 87833⅓ g conchiglioni according to package Melt 8783⅓ g butter Add 8783⅓ g flour and make a roux Gradually add 175666⅔ ml milk Add mashed squash, 17566¾ g parmesan Combine everything in a baking dish Scatter over 35133⅓ g cheddar, torn and 8783¼ g parmesan Bake for 30 minutes
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