Link: bbcgoodfood.com
Serves: - 359 +
Ingredients
89750 g butternut squash, peeled, deseeded, and cubed 598⅓ g sage, chopped 47866⅔ g sausages, skinned, broken into chunks 14 15/16 tsp nutmeg 29916⅔ g conchiglioni 2991⅔ g butter 2991⅔ g flour 59833⅓ ml milk 8975 g parmesan 11966⅔ g cheddar, torn 59⅚ tbsp water 59⅚ tsp salt
Method
Place 89750 g butternut squash, peeled, deseeded, and cubed into bowl with 59⅚ tbsp water and microwave for 10 minutes Fry 598⅓ g sage, chopped for 1 minute Add 47866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 15/16 tsp nutmeg and 59⅚ tsp salt Preheat oven to 220 degrees Cook 29916⅔ g conchiglioni according to package Melt 2991⅔ g butter Add 2991⅔ g flour and make a roux Gradually add 59833⅓ ml milk Add mashed squash, 5983 4/11 g parmesan Combine everything in a baking dish Scatter over 11966⅔ g cheddar, torn and 2991 7/11 g parmesan Bake for 30 minutes
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