Link: bbcgoodfood.com
Serves: - 562 +
Ingredients
140500 g butternut squash, peeled, deseeded, and cubed 936⅔ g sage, chopped 74933⅓ g sausages, skinned, broken into chunks 23 5/12 tsp nutmeg 46833⅓ g conchiglioni 4683⅓ g butter 4683⅓ g flour 93666⅔ ml milk 14050 g parmesan 18733⅓ g cheddar, torn 93⅔ tbsp water 93⅔ tsp salt
Method
Place 140500 g butternut squash, peeled, deseeded, and cubed into bowl with 93⅔ tbsp water and microwave for 10 minutes Fry 936⅔ g sage, chopped for 1 minute Add 74933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 5/12 tsp nutmeg and 93⅔ tsp salt Preheat oven to 220 degrees Cook 46833⅓ g conchiglioni according to package Melt 4683⅓ g butter Add 4683⅓ g flour and make a roux Gradually add 93666⅔ ml milk Add mashed squash, 9366 5/7 g parmesan Combine everything in a baking dish Scatter over 18733⅓ g cheddar, torn and 4683 2/7 g parmesan Bake for 30 minutes
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