Link: bbcgoodfood.com
Serves: - 1181 +
Ingredients
295250 g butternut squash, peeled, deseeded, and cubed 1968⅓ g sage, chopped 157466⅔ g sausages, skinned, broken into chunks 49 3/14 tsp nutmeg 98416⅔ g conchiglioni 9841⅔ g butter 9841⅔ g flour 196833⅓ ml milk 29525 g parmesan 39366⅔ g cheddar, torn 196⅚ tbsp water 196⅚ tsp salt
Method
Place 295250 g butternut squash, peeled, deseeded, and cubed into bowl with 196⅚ tbsp water and microwave for 10 minutes Fry 1968⅓ g sage, chopped for 1 minute Add 157466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 49 3/14 tsp nutmeg and 196⅚ tsp salt Preheat oven to 220 degrees Cook 98416⅔ g conchiglioni according to package Melt 9841⅔ g butter Add 9841⅔ g flour and make a roux Gradually add 196833⅓ ml milk Add mashed squash, 19683 3/7 g parmesan Combine everything in a baking dish Scatter over 39366⅔ g cheddar, torn and 9841 4/7 g parmesan Bake for 30 minutes
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