Link: bbcgoodfood.com
Serves: - 754 +
Ingredients
188500 g butternut squash, peeled, deseeded, and cubed 1256⅔ g sage, chopped 100533⅓ g sausages, skinned, broken into chunks 31 5/12 tsp nutmeg 62833⅓ g conchiglioni 6283⅓ g butter 6283⅓ g flour 125666⅔ ml milk 18850 g parmesan 25133⅓ g cheddar, torn 125⅔ tbsp water 125⅔ tsp salt
Method
Place 188500 g butternut squash, peeled, deseeded, and cubed into bowl with 125⅔ tbsp water and microwave for 10 minutes Fry 1256⅔ g sage, chopped for 1 minute Add 100533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 5/12 tsp nutmeg and 125⅔ tsp salt Preheat oven to 220 degrees Cook 62833⅓ g conchiglioni according to package Melt 6283⅓ g butter Add 6283⅓ g flour and make a roux Gradually add 125666⅔ ml milk Add mashed squash, 12566 8/11 g parmesan Combine everything in a baking dish Scatter over 25133⅓ g cheddar, torn and 6283 3/11 g parmesan Bake for 30 minutes
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