Link: bbcgoodfood.com
Serves: - 814 +
Ingredients
203500 g butternut squash, peeled, deseeded, and cubed 1356⅔ g sage, chopped 108533⅓ g sausages, skinned, broken into chunks 33 11/12 tsp nutmeg 67833⅓ g conchiglioni 6783⅓ g butter 6783⅓ g flour 135666⅔ ml milk 20350 g parmesan 27133⅓ g cheddar, torn 135⅔ tbsp water 135⅔ tsp salt
Method
Place 203500 g butternut squash, peeled, deseeded, and cubed into bowl with 135⅔ tbsp water and microwave for 10 minutes Fry 1356⅔ g sage, chopped for 1 minute Add 108533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 33 11/12 tsp nutmeg and 135⅔ tsp salt Preheat oven to 220 degrees Cook 67833⅓ g conchiglioni according to package Melt 6783⅓ g butter Add 6783⅓ g flour and make a roux Gradually add 135666⅔ ml milk Add mashed squash, 13566 11/15 g parmesan Combine everything in a baking dish Scatter over 27133⅓ g cheddar, torn and 6783 4/15 g parmesan Bake for 30 minutes
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