Link: bbcgoodfood.com
Serves: - 1282 +
Ingredients
320500 g butternut squash, peeled, deseeded, and cubed 2136⅔ g sage, chopped 170933⅓ g sausages, skinned, broken into chunks 53 5/12 tsp nutmeg 106833⅓ g conchiglioni 10683⅓ g butter 10683⅓ g flour 213666⅔ ml milk 32050 g parmesan 42733⅓ g cheddar, torn 213⅔ tbsp water 213⅔ tsp salt
Method
Place 320500 g butternut squash, peeled, deseeded, and cubed into bowl with 213⅔ tbsp water and microwave for 10 minutes Fry 2136⅔ g sage, chopped for 1 minute Add 170933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53 5/12 tsp nutmeg and 213⅔ tsp salt Preheat oven to 220 degrees Cook 106833⅓ g conchiglioni according to package Melt 10683⅓ g butter Add 10683⅓ g flour and make a roux Gradually add 213666⅔ ml milk Add mashed squash, 21366 10/13 g parmesan Combine everything in a baking dish Scatter over 42733⅓ g cheddar, torn and 10683 3/13 g parmesan Bake for 30 minutes
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