Link: bbcgoodfood.com
Serves: - 1228 +
Ingredients
307000 g butternut squash, peeled, deseeded, and cubed 2046⅔ g sage, chopped 163733⅓ g sausages, skinned, broken into chunks 51⅙ tsp nutmeg 102333⅓ g conchiglioni 10233⅓ g butter 10233⅓ g flour 204666⅔ ml milk 30700 g parmesan 40933⅓ g cheddar, torn 204⅔ tbsp water 204⅔ tsp salt
Method
Place 307000 g butternut squash, peeled, deseeded, and cubed into bowl with 204⅔ tbsp water and microwave for 10 minutes Fry 2046⅔ g sage, chopped for 1 minute Add 163733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 51⅙ tsp nutmeg and 204⅔ tsp salt Preheat oven to 220 degrees Cook 102333⅓ g conchiglioni according to package Melt 10233⅓ g butter Add 10233⅓ g flour and make a roux Gradually add 204666⅔ ml milk Add mashed squash, 20466 10/13 g parmesan Combine everything in a baking dish Scatter over 40933⅓ g cheddar, torn and 10233 3/13 g parmesan Bake for 30 minutes
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