Link: bbcgoodfood.com
Serves: - 598 +
Ingredients
149500 g butternut squash, peeled, deseeded, and cubed 996⅔ g sage, chopped 79733⅓ g sausages, skinned, broken into chunks 24 11/12 tsp nutmeg 49833⅓ g conchiglioni 4983⅓ g butter 4983⅓ g flour 99666⅔ ml milk 14950 g parmesan 19933⅓ g cheddar, torn 99⅔ tbsp water 99⅔ tsp salt
Method
Place 149500 g butternut squash, peeled, deseeded, and cubed into bowl with 99⅔ tbsp water and microwave for 10 minutes Fry 996⅔ g sage, chopped for 1 minute Add 79733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 11/12 tsp nutmeg and 99⅔ tsp salt Preheat oven to 220 degrees Cook 49833⅓ g conchiglioni according to package Melt 4983⅓ g butter Add 4983⅓ g flour and make a roux Gradually add 99666⅔ ml milk Add mashed squash, 9966 5/7 g parmesan Combine everything in a baking dish Scatter over 19933⅓ g cheddar, torn and 4983 2/7 g parmesan Bake for 30 minutes
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