Link: bbcgoodfood.com
Serves: - 634 +
Ingredients
158500 g butternut squash, peeled, deseeded, and cubed 1056⅔ g sage, chopped 84533⅓ g sausages, skinned, broken into chunks 26 5/12 tsp nutmeg 52833⅓ g conchiglioni 5283⅓ g butter 5283⅓ g flour 105666⅔ ml milk 15850 g parmesan 21133⅓ g cheddar, torn 105⅔ tbsp water 105⅔ tsp salt
Method
Place 158500 g butternut squash, peeled, deseeded, and cubed into bowl with 105⅔ tbsp water and microwave for 10 minutes Fry 1056⅔ g sage, chopped for 1 minute Add 84533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 5/12 tsp nutmeg and 105⅔ tsp salt Preheat oven to 220 degrees Cook 52833⅓ g conchiglioni according to package Melt 5283⅓ g butter Add 5283⅓ g flour and make a roux Gradually add 105666⅔ ml milk Add mashed squash, 10566 5/7 g parmesan Combine everything in a baking dish Scatter over 21133⅓ g cheddar, torn and 5283 2/7 g parmesan Bake for 30 minutes
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