Link: bbcgoodfood.com
Serves: - 1166 +
Ingredients
291500 g butternut squash, peeled, deseeded, and cubed 1943⅓ g sage, chopped 155466⅔ g sausages, skinned, broken into chunks 48 7/12 tsp nutmeg 97166⅔ g conchiglioni 9716⅔ g butter 9716⅔ g flour 194333⅓ ml milk 29150 g parmesan 38866⅔ g cheddar, torn 194⅓ tbsp water 194⅓ tsp salt
Method
Place 291500 g butternut squash, peeled, deseeded, and cubed into bowl with 194⅓ tbsp water and microwave for 10 minutes Fry 1943⅓ g sage, chopped for 1 minute Add 155466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 7/12 tsp nutmeg and 194⅓ tsp salt Preheat oven to 220 degrees Cook 97166⅔ g conchiglioni according to package Melt 9716⅔ g butter Add 9716⅔ g flour and make a roux Gradually add 194333⅓ ml milk Add mashed squash, 19433 3/7 g parmesan Combine everything in a baking dish Scatter over 38866⅔ g cheddar, torn and 9716 4/7 g parmesan Bake for 30 minutes
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