Link: bbcgoodfood.com
Serves: - 1139 +
Ingredients
284750 g butternut squash, peeled, deseeded, and cubed 1898⅓ g sage, chopped 151866⅔ g sausages, skinned, broken into chunks 47 6/13 tsp nutmeg 94916⅔ g conchiglioni 9491⅔ g butter 9491⅔ g flour 189833⅓ ml milk 28475 g parmesan 37966⅔ g cheddar, torn 189⅚ tbsp water 189⅚ tsp salt
Method
Place 284750 g butternut squash, peeled, deseeded, and cubed into bowl with 189⅚ tbsp water and microwave for 10 minutes Fry 1898⅓ g sage, chopped for 1 minute Add 151866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47 6/13 tsp nutmeg and 189⅚ tsp salt Preheat oven to 220 degrees Cook 94916⅔ g conchiglioni according to package Melt 9491⅔ g butter Add 9491⅔ g flour and make a roux Gradually add 189833⅓ ml milk Add mashed squash, 18983 3/7 g parmesan Combine everything in a baking dish Scatter over 37966⅔ g cheddar, torn and 9491 4/7 g parmesan Bake for 30 minutes
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