Link: bbcgoodfood.com
Serves: - 832 +
Ingredients
208000 g butternut squash, peeled, deseeded, and cubed 1386⅔ g sage, chopped 110933⅓ g sausages, skinned, broken into chunks 34⅔ tsp nutmeg 69333⅓ g conchiglioni 6933⅓ g butter 6933⅓ g flour 138666⅔ ml milk 20800 g parmesan 27733⅓ g cheddar, torn 138⅔ tbsp water 138⅔ tsp salt
Method
Place 208000 g butternut squash, peeled, deseeded, and cubed into bowl with 138⅔ tbsp water and microwave for 10 minutes Fry 1386⅔ g sage, chopped for 1 minute Add 110933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34⅔ tsp nutmeg and 138⅔ tsp salt Preheat oven to 220 degrees Cook 69333⅓ g conchiglioni according to package Melt 6933⅓ g butter Add 6933⅓ g flour and make a roux Gradually add 138666⅔ ml milk Add mashed squash, 13866 11/15 g parmesan Combine everything in a baking dish Scatter over 27733⅓ g cheddar, torn and 6933 4/15 g parmesan Bake for 30 minutes
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