Link: bbcgoodfood.com
Serves: - 1078 +
Ingredients
269500 g butternut squash, peeled, deseeded, and cubed 1796⅔ g sage, chopped 143733⅓ g sausages, skinned, broken into chunks 44 11/12 tsp nutmeg 89833⅓ g conchiglioni 8983⅓ g butter 8983⅓ g flour 179666⅔ ml milk 26950 g parmesan 35933⅓ g cheddar, torn 179⅔ tbsp water 179⅔ tsp salt
Method
Place 269500 g butternut squash, peeled, deseeded, and cubed into bowl with 179⅔ tbsp water and microwave for 10 minutes Fry 1796⅔ g sage, chopped for 1 minute Add 143733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 11/12 tsp nutmeg and 179⅔ tsp salt Preheat oven to 220 degrees Cook 89833⅓ g conchiglioni according to package Melt 8983⅓ g butter Add 8983⅓ g flour and make a roux Gradually add 179666⅔ ml milk Add mashed squash, 17966¾ g parmesan Combine everything in a baking dish Scatter over 35933⅓ g cheddar, torn and 8983¼ g parmesan Bake for 30 minutes
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