Link: bbcgoodfood.com
Serves: - 718 +
Ingredients
179500 g butternut squash, peeled, deseeded, and cubed 1196⅔ g sage, chopped 95733⅓ g sausages, skinned, broken into chunks 29 11/12 tsp nutmeg 59833⅓ g conchiglioni 5983⅓ g butter 5983⅓ g flour 119666⅔ ml milk 17950 g parmesan 23933⅓ g cheddar, torn 119⅔ tbsp water 119⅔ tsp salt
Method
Place 179500 g butternut squash, peeled, deseeded, and cubed into bowl with 119⅔ tbsp water and microwave for 10 minutes Fry 1196⅔ g sage, chopped for 1 minute Add 95733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 11/12 tsp nutmeg and 119⅔ tsp salt Preheat oven to 220 degrees Cook 59833⅓ g conchiglioni according to package Melt 5983⅓ g butter Add 5983⅓ g flour and make a roux Gradually add 119666⅔ ml milk Add mashed squash, 11966 8/11 g parmesan Combine everything in a baking dish Scatter over 23933⅓ g cheddar, torn and 5983 3/11 g parmesan Bake for 30 minutes
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