Link: bbcgoodfood.com
Serves: - 371 +
Ingredients
92750 g butternut squash, peeled, deseeded, and cubed 618⅓ g sage, chopped 49466⅔ g sausages, skinned, broken into chunks 15 6/13 tsp nutmeg 30916⅔ g conchiglioni 3091⅔ g butter 3091⅔ g flour 61833⅓ ml milk 9275 g parmesan 12366⅔ g cheddar, torn 61⅚ tbsp water 61⅚ tsp salt
Method
Place 92750 g butternut squash, peeled, deseeded, and cubed into bowl with 61⅚ tbsp water and microwave for 10 minutes Fry 618⅓ g sage, chopped for 1 minute Add 49466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 6/13 tsp nutmeg and 61⅚ tsp salt Preheat oven to 220 degrees Cook 30916⅔ g conchiglioni according to package Melt 3091⅔ g butter Add 3091⅔ g flour and make a roux Gradually add 61833⅓ ml milk Add mashed squash, 6183 4/11 g parmesan Combine everything in a baking dish Scatter over 12366⅔ g cheddar, torn and 3091 7/11 g parmesan Bake for 30 minutes
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