Link: bbcgoodfood.com
Serves: - 758 +
Ingredients
189500 g butternut squash, peeled, deseeded, and cubed 1263⅓ g sage, chopped 101066⅔ g sausages, skinned, broken into chunks 31 7/12 tsp nutmeg 63166⅔ g conchiglioni 6316⅔ g butter 6316⅔ g flour 126333⅓ ml milk 18950 g parmesan 25266⅔ g cheddar, torn 126⅓ tbsp water 126⅓ tsp salt
Method
Place 189500 g butternut squash, peeled, deseeded, and cubed into bowl with 126⅓ tbsp water and microwave for 10 minutes Fry 1263⅓ g sage, chopped for 1 minute Add 101066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 7/12 tsp nutmeg and 126⅓ tsp salt Preheat oven to 220 degrees Cook 63166⅔ g conchiglioni according to package Melt 6316⅔ g butter Add 6316⅔ g flour and make a roux Gradually add 126333⅓ ml milk Add mashed squash, 12633⅖ g parmesan Combine everything in a baking dish Scatter over 25266⅔ g cheddar, torn and 6316⅗ g parmesan Bake for 30 minutes
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