Link: bbcgoodfood.com
Serves: - 748 +
Ingredients
187000 g butternut squash, peeled, deseeded, and cubed 1246⅔ g sage, chopped 99733⅓ g sausages, skinned, broken into chunks 31⅙ tsp nutmeg 62333⅓ g conchiglioni 6233⅓ g butter 6233⅓ g flour 124666⅔ ml milk 18700 g parmesan 24933⅓ g cheddar, torn 124⅔ tbsp water 124⅔ tsp salt
Method
Place 187000 g butternut squash, peeled, deseeded, and cubed into bowl with 124⅔ tbsp water and microwave for 10 minutes Fry 1246⅔ g sage, chopped for 1 minute Add 99733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31⅙ tsp nutmeg and 124⅔ tsp salt Preheat oven to 220 degrees Cook 62333⅓ g conchiglioni according to package Melt 6233⅓ g butter Add 6233⅓ g flour and make a roux Gradually add 124666⅔ ml milk Add mashed squash, 12466 8/11 g parmesan Combine everything in a baking dish Scatter over 24933⅓ g cheddar, torn and 6233 3/11 g parmesan Bake for 30 minutes
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