Link: bbcgoodfood.com
Serves: - 1174 +
Ingredients
293500 g butternut squash, peeled, deseeded, and cubed 1956⅔ g sage, chopped 156533⅓ g sausages, skinned, broken into chunks 48 11/12 tsp nutmeg 97833⅓ g conchiglioni 9783⅓ g butter 9783⅓ g flour 195666⅔ ml milk 29350 g parmesan 39133⅓ g cheddar, torn 195⅔ tbsp water 195⅔ tsp salt
Method
Place 293500 g butternut squash, peeled, deseeded, and cubed into bowl with 195⅔ tbsp water and microwave for 10 minutes Fry 1956⅔ g sage, chopped for 1 minute Add 156533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 11/12 tsp nutmeg and 195⅔ tsp salt Preheat oven to 220 degrees Cook 97833⅓ g conchiglioni according to package Melt 9783⅓ g butter Add 9783⅓ g flour and make a roux Gradually add 195666⅔ ml milk Add mashed squash, 19566 10/13 g parmesan Combine everything in a baking dish Scatter over 39133⅓ g cheddar, torn and 9783 3/13 g parmesan Bake for 30 minutes
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