Link: bbcgoodfood.com
Serves: - 862 +
Ingredients
215500 g butternut squash, peeled, deseeded, and cubed 1436⅔ g sage, chopped 114933⅓ g sausages, skinned, broken into chunks 35 11/12 tsp nutmeg 71833⅓ g conchiglioni 7183⅓ g butter 7183⅓ g flour 143666⅔ ml milk 21550 g parmesan 28733⅓ g cheddar, torn 143⅔ tbsp water 143⅔ tsp salt
Method
Place 215500 g butternut squash, peeled, deseeded, and cubed into bowl with 143⅔ tbsp water and microwave for 10 minutes Fry 1436⅔ g sage, chopped for 1 minute Add 114933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 35 11/12 tsp nutmeg and 143⅔ tsp salt Preheat oven to 220 degrees Cook 71833⅓ g conchiglioni according to package Melt 7183⅓ g butter Add 7183⅓ g flour and make a roux Gradually add 143666⅔ ml milk Add mashed squash, 14366 11/15 g parmesan Combine everything in a baking dish Scatter over 28733⅓ g cheddar, torn and 7183 4/15 g parmesan Bake for 30 minutes
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