Link: bbcgoodfood.com
Serves: - 1102 +
Ingredients
275500 g butternut squash, peeled, deseeded, and cubed 1836⅔ g sage, chopped 146933⅓ g sausages, skinned, broken into chunks 45 11/12 tsp nutmeg 91833⅓ g conchiglioni 9183⅓ g butter 9183⅓ g flour 183666⅔ ml milk 27550 g parmesan 36733⅓ g cheddar, torn 183⅔ tbsp water 183⅔ tsp salt
Method
Place 275500 g butternut squash, peeled, deseeded, and cubed into bowl with 183⅔ tbsp water and microwave for 10 minutes Fry 1836⅔ g sage, chopped for 1 minute Add 146933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45 11/12 tsp nutmeg and 183⅔ tsp salt Preheat oven to 220 degrees Cook 91833⅓ g conchiglioni according to package Melt 9183⅓ g butter Add 9183⅓ g flour and make a roux Gradually add 183666⅔ ml milk Add mashed squash, 18366¾ g parmesan Combine everything in a baking dish Scatter over 36733⅓ g cheddar, torn and 9183¼ g parmesan Bake for 30 minutes
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