Link: bbcgoodfood.com
Serves: - 596 +
Ingredients
149000 g butternut squash, peeled, deseeded, and cubed 993⅓ g sage, chopped 79466⅔ g sausages, skinned, broken into chunks 24⅚ tsp nutmeg 49666⅔ g conchiglioni 4966⅔ g butter 4966⅔ g flour 99333⅓ ml milk 14900 g parmesan 19866⅔ g cheddar, torn 99⅓ tbsp water 99⅓ tsp salt
Method
Place 149000 g butternut squash, peeled, deseeded, and cubed into bowl with 99⅓ tbsp water and microwave for 10 minutes Fry 993⅓ g sage, chopped for 1 minute Add 79466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24⅚ tsp nutmeg and 99⅓ tsp salt Preheat oven to 220 degrees Cook 49666⅔ g conchiglioni according to package Melt 4966⅔ g butter Add 4966⅔ g flour and make a roux Gradually add 99333⅓ ml milk Add mashed squash, 9933 5/13 g parmesan Combine everything in a baking dish Scatter over 19866⅔ g cheddar, torn and 4966 8/13 g parmesan Bake for 30 minutes
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