Link: bbcgoodfood.com
Serves: - 778 +
Ingredients
194500 g butternut squash, peeled, deseeded, and cubed 1296⅔ g sage, chopped 103733⅓ g sausages, skinned, broken into chunks 32 5/12 tsp nutmeg 64833⅓ g conchiglioni 6483⅓ g butter 6483⅓ g flour 129666⅔ ml milk 19450 g parmesan 25933⅓ g cheddar, torn 129⅔ tbsp water 129⅔ tsp salt
Method
Place 194500 g butternut squash, peeled, deseeded, and cubed into bowl with 129⅔ tbsp water and microwave for 10 minutes Fry 1296⅔ g sage, chopped for 1 minute Add 103733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32 5/12 tsp nutmeg and 129⅔ tsp salt Preheat oven to 220 degrees Cook 64833⅓ g conchiglioni according to package Melt 6483⅓ g butter Add 6483⅓ g flour and make a roux Gradually add 129666⅔ ml milk Add mashed squash, 12966 11/15 g parmesan Combine everything in a baking dish Scatter over 25933⅓ g cheddar, torn and 6483 4/15 g parmesan Bake for 30 minutes
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