Link: bbcgoodfood.com
Serves: - 479 +
Ingredients
119750 g butternut squash, peeled, deseeded, and cubed 798⅓ g sage, chopped 63866⅔ g sausages, skinned, broken into chunks 19 15/16 tsp nutmeg 39916⅔ g conchiglioni 3991⅔ g butter 3991⅔ g flour 79833⅓ ml milk 11975 g parmesan 15966⅔ g cheddar, torn 79⅚ tbsp water 79⅚ tsp salt
Method
Place 119750 g butternut squash, peeled, deseeded, and cubed into bowl with 79⅚ tbsp water and microwave for 10 minutes Fry 798⅓ g sage, chopped for 1 minute Add 63866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 15/16 tsp nutmeg and 79⅚ tsp salt Preheat oven to 220 degrees Cook 39916⅔ g conchiglioni according to package Melt 3991⅔ g butter Add 3991⅔ g flour and make a roux Gradually add 79833⅓ ml milk Add mashed squash, 7983⅜ g parmesan Combine everything in a baking dish Scatter over 15966⅔ g cheddar, torn and 3991⅝ g parmesan Bake for 30 minutes
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