Link: bbcgoodfood.com
Serves: - 740 +
Ingredients
185000 g butternut squash, peeled, deseeded, and cubed 1233⅓ g sage, chopped 98666⅔ g sausages, skinned, broken into chunks 30⅚ tsp nutmeg 61666⅔ g conchiglioni 6166⅔ g butter 6166⅔ g flour 123333⅓ ml milk 18500 g parmesan 24666⅔ g cheddar, torn 123⅓ tbsp water 123⅓ tsp salt
Method
Place 185000 g butternut squash, peeled, deseeded, and cubed into bowl with 123⅓ tbsp water and microwave for 10 minutes Fry 1233⅓ g sage, chopped for 1 minute Add 98666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30⅚ tsp nutmeg and 123⅓ tsp salt Preheat oven to 220 degrees Cook 61666⅔ g conchiglioni according to package Melt 6166⅔ g butter Add 6166⅔ g flour and make a roux Gradually add 123333⅓ ml milk Add mashed squash, 12333⅖ g parmesan Combine everything in a baking dish Scatter over 24666⅔ g cheddar, torn and 6166⅗ g parmesan Bake for 30 minutes
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