Link: bbcgoodfood.com
Serves: - 235 +
Ingredients
58750 g butternut squash, peeled, deseeded, and cubed 391⅔ g sage, chopped 31333⅓ g sausages, skinned, broken into chunks 9 11/14 tsp nutmeg 19583⅓ g conchiglioni 1958⅓ g butter 1958⅓ g flour 39166⅔ ml milk 5875 g parmesan 7833⅓ g cheddar, torn 39⅙ tbsp water 39⅙ tsp salt
Method
Place 58750 g butternut squash, peeled, deseeded, and cubed into bowl with 39⅙ tbsp water and microwave for 10 minutes Fry 391⅔ g sage, chopped for 1 minute Add 31333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 9 11/14 tsp nutmeg and 39⅙ tsp salt Preheat oven to 220 degrees Cook 19583⅓ g conchiglioni according to package Melt 1958⅓ g butter Add 1958⅓ g flour and make a roux Gradually add 39166⅔ ml milk Add mashed squash, 3916 11/16 g parmesan Combine everything in a baking dish Scatter over 7833⅓ g cheddar, torn and 1958 5/16 g parmesan Bake for 30 minutes
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