Link: bbcgoodfood.com
Serves: - 1162 +
Ingredients
290500 g butternut squash, peeled, deseeded, and cubed 1936⅔ g sage, chopped 154933⅓ g sausages, skinned, broken into chunks 48 5/12 tsp nutmeg 96833⅓ g conchiglioni 9683⅓ g butter 9683⅓ g flour 193666⅔ ml milk 29050 g parmesan 38733⅓ g cheddar, torn 193⅔ tbsp water 193⅔ tsp salt
Method
Place 290500 g butternut squash, peeled, deseeded, and cubed into bowl with 193⅔ tbsp water and microwave for 10 minutes Fry 1936⅔ g sage, chopped for 1 minute Add 154933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 5/12 tsp nutmeg and 193⅔ tsp salt Preheat oven to 220 degrees Cook 96833⅓ g conchiglioni according to package Melt 9683⅓ g butter Add 9683⅓ g flour and make a roux Gradually add 193666⅔ ml milk Add mashed squash, 19366 10/13 g parmesan Combine everything in a baking dish Scatter over 38733⅓ g cheddar, torn and 9683 3/13 g parmesan Bake for 30 minutes
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