Link: bbcgoodfood.com
Serves: - 776 +
Ingredients
194000 g butternut squash, peeled, deseeded, and cubed 1293⅓ g sage, chopped 103466⅔ g sausages, skinned, broken into chunks 32⅓ tsp nutmeg 64666⅔ g conchiglioni 6466⅔ g butter 6466⅔ g flour 129333⅓ ml milk 19400 g parmesan 25866⅔ g cheddar, torn 129⅓ tbsp water 129⅓ tsp salt
Method
Place 194000 g butternut squash, peeled, deseeded, and cubed into bowl with 129⅓ tbsp water and microwave for 10 minutes Fry 1293⅓ g sage, chopped for 1 minute Add 103466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32⅓ tsp nutmeg and 129⅓ tsp salt Preheat oven to 220 degrees Cook 64666⅔ g conchiglioni according to package Melt 6466⅔ g butter Add 6466⅔ g flour and make a roux Gradually add 129333⅓ ml milk Add mashed squash, 12933⅖ g parmesan Combine everything in a baking dish Scatter over 25866⅔ g cheddar, torn and 6466⅗ g parmesan Bake for 30 minutes
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