Link: bbcgoodfood.com
Serves: - 838 +
Ingredients
209500 g butternut squash, peeled, deseeded, and cubed 1396⅔ g sage, chopped 111733⅓ g sausages, skinned, broken into chunks 34 11/12 tsp nutmeg 69833⅓ g conchiglioni 6983⅓ g butter 6983⅓ g flour 139666⅔ ml milk 20950 g parmesan 27933⅓ g cheddar, torn 139⅔ tbsp water 139⅔ tsp salt
Method
Place 209500 g butternut squash, peeled, deseeded, and cubed into bowl with 139⅔ tbsp water and microwave for 10 minutes Fry 1396⅔ g sage, chopped for 1 minute Add 111733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34 11/12 tsp nutmeg and 139⅔ tsp salt Preheat oven to 220 degrees Cook 69833⅓ g conchiglioni according to package Melt 6983⅓ g butter Add 6983⅓ g flour and make a roux Gradually add 139666⅔ ml milk Add mashed squash, 13966 11/15 g parmesan Combine everything in a baking dish Scatter over 27933⅓ g cheddar, torn and 6983 4/15 g parmesan Bake for 30 minutes
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