Link: bbcgoodfood.com
Serves: - 1198 +
Ingredients
299500 g butternut squash, peeled, deseeded, and cubed 1996⅔ g sage, chopped 159733⅓ g sausages, skinned, broken into chunks 49 11/12 tsp nutmeg 99833⅓ g conchiglioni 9983⅓ g butter 9983⅓ g flour 199666⅔ ml milk 29950 g parmesan 39933⅓ g cheddar, torn 199⅔ tbsp water 199⅔ tsp salt
Method
Place 299500 g butternut squash, peeled, deseeded, and cubed into bowl with 199⅔ tbsp water and microwave for 10 minutes Fry 1996⅔ g sage, chopped for 1 minute Add 159733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 49 11/12 tsp nutmeg and 199⅔ tsp salt Preheat oven to 220 degrees Cook 99833⅓ g conchiglioni according to package Melt 9983⅓ g butter Add 9983⅓ g flour and make a roux Gradually add 199666⅔ ml milk Add mashed squash, 19966 10/13 g parmesan Combine everything in a baking dish Scatter over 39933⅓ g cheddar, torn and 9983 3/13 g parmesan Bake for 30 minutes
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