Link: bbcgoodfood.com
Serves: - 559 +
Ingredients
139750 g butternut squash, peeled, deseeded, and cubed 931⅔ g sage, chopped 74533⅓ g sausages, skinned, broken into chunks 23 2/7 tsp nutmeg 46583⅓ g conchiglioni 4658⅓ g butter 4658⅓ g flour 93166⅔ ml milk 13975 g parmesan 18633⅓ g cheddar, torn 93⅙ tbsp water 93⅙ tsp salt
Method
Place 139750 g butternut squash, peeled, deseeded, and cubed into bowl with 93⅙ tbsp water and microwave for 10 minutes Fry 931⅔ g sage, chopped for 1 minute Add 74533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 2/7 tsp nutmeg and 93⅙ tsp salt Preheat oven to 220 degrees Cook 46583⅓ g conchiglioni according to package Melt 4658⅓ g butter Add 4658⅓ g flour and make a roux Gradually add 93166⅔ ml milk Add mashed squash, 9316 5/7 g parmesan Combine everything in a baking dish Scatter over 18633⅓ g cheddar, torn and 4658 2/7 g parmesan Bake for 30 minutes
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