Link: bbcgoodfood.com
Serves: - 712 +
Ingredients
178000 g butternut squash, peeled, deseeded, and cubed 1186⅔ g sage, chopped 94933⅓ g sausages, skinned, broken into chunks 29⅔ tsp nutmeg 59333⅓ g conchiglioni 5933⅓ g butter 5933⅓ g flour 118666⅔ ml milk 17800 g parmesan 23733⅓ g cheddar, torn 118⅔ tbsp water 118⅔ tsp salt
Method
Place 178000 g butternut squash, peeled, deseeded, and cubed into bowl with 118⅔ tbsp water and microwave for 10 minutes Fry 1186⅔ g sage, chopped for 1 minute Add 94933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29⅔ tsp nutmeg and 118⅔ tsp salt Preheat oven to 220 degrees Cook 59333⅓ g conchiglioni according to package Melt 5933⅓ g butter Add 5933⅓ g flour and make a roux Gradually add 118666⅔ ml milk Add mashed squash, 11866 8/11 g parmesan Combine everything in a baking dish Scatter over 23733⅓ g cheddar, torn and 5933 3/11 g parmesan Bake for 30 minutes
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