Link: bbcgoodfood.com
Serves: - 1294 +
Ingredients
323500 g butternut squash, peeled, deseeded, and cubed 2156⅔ g sage, chopped 172533⅓ g sausages, skinned, broken into chunks 53 11/12 tsp nutmeg 107833⅓ g conchiglioni 10783⅓ g butter 10783⅓ g flour 215666⅔ ml milk 32350 g parmesan 43133⅓ g cheddar, torn 215⅔ tbsp water 215⅔ tsp salt
Method
Place 323500 g butternut squash, peeled, deseeded, and cubed into bowl with 215⅔ tbsp water and microwave for 10 minutes Fry 2156⅔ g sage, chopped for 1 minute Add 172533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 53 11/12 tsp nutmeg and 215⅔ tsp salt Preheat oven to 220 degrees Cook 107833⅓ g conchiglioni according to package Melt 10783⅓ g butter Add 10783⅓ g flour and make a roux Gradually add 215666⅔ ml milk Add mashed squash, 21566 7/9 g parmesan Combine everything in a baking dish Scatter over 43133⅓ g cheddar, torn and 10783 2/9 g parmesan Bake for 30 minutes
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