Link: bbcgoodfood.com
Serves: - 1184 +
Ingredients
296000 g butternut squash, peeled, deseeded, and cubed 1973⅓ g sage, chopped 157866⅔ g sausages, skinned, broken into chunks 49⅓ tsp nutmeg 98666⅔ g conchiglioni 9866⅔ g butter 9866⅔ g flour 197333⅓ ml milk 29600 g parmesan 39466⅔ g cheddar, torn 197⅓ tbsp water 197⅓ tsp salt
Method
Place 296000 g butternut squash, peeled, deseeded, and cubed into bowl with 197⅓ tbsp water and microwave for 10 minutes Fry 1973⅓ g sage, chopped for 1 minute Add 157866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 49⅓ tsp nutmeg and 197⅓ tsp salt Preheat oven to 220 degrees Cook 98666⅔ g conchiglioni according to package Melt 9866⅔ g butter Add 9866⅔ g flour and make a roux Gradually add 197333⅓ ml milk Add mashed squash, 19733 3/7 g parmesan Combine everything in a baking dish Scatter over 39466⅔ g cheddar, torn and 9866 4/7 g parmesan Bake for 30 minutes
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