Link: bbcgoodfood.com
Serves: - 1069 +
Ingredients
267250 g butternut squash, peeled, deseeded, and cubed 1781⅔ g sage, chopped 142533⅓ g sausages, skinned, broken into chunks 44 7/13 tsp nutmeg 89083⅓ g conchiglioni 8908⅓ g butter 8908⅓ g flour 178166⅔ ml milk 26725 g parmesan 35633⅓ g cheddar, torn 178⅙ tbsp water 178⅙ tsp salt
Method
Place 267250 g butternut squash, peeled, deseeded, and cubed into bowl with 178⅙ tbsp water and microwave for 10 minutes Fry 1781⅔ g sage, chopped for 1 minute Add 142533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 7/13 tsp nutmeg and 178⅙ tsp salt Preheat oven to 220 degrees Cook 89083⅓ g conchiglioni according to package Melt 8908⅓ g butter Add 8908⅓ g flour and make a roux Gradually add 178166⅔ ml milk Add mashed squash, 17816¾ g parmesan Combine everything in a baking dish Scatter over 35633⅓ g cheddar, torn and 8908¼ g parmesan Bake for 30 minutes
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