Link: bbcgoodfood.com
Serves: - 796 +
Ingredients
199000 g butternut squash, peeled, deseeded, and cubed 1326⅔ g sage, chopped 106133⅓ g sausages, skinned, broken into chunks 33⅙ tsp nutmeg 66333⅓ g conchiglioni 6633⅓ g butter 6633⅓ g flour 132666⅔ ml milk 19900 g parmesan 26533⅓ g cheddar, torn 132⅔ tbsp water 132⅔ tsp salt
Method
Place 199000 g butternut squash, peeled, deseeded, and cubed into bowl with 132⅔ tbsp water and microwave for 10 minutes Fry 1326⅔ g sage, chopped for 1 minute Add 106133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33⅙ tsp nutmeg and 132⅔ tsp salt Preheat oven to 220 degrees Cook 66333⅓ g conchiglioni according to package Melt 6633⅓ g butter Add 6633⅓ g flour and make a roux Gradually add 132666⅔ ml milk Add mashed squash, 13266 11/15 g parmesan Combine everything in a baking dish Scatter over 26533⅓ g cheddar, torn and 6633 4/15 g parmesan Bake for 30 minutes
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