Link: bbcgoodfood.com
Serves: - 878 +
Ingredients
219500 g butternut squash, peeled, deseeded, and cubed 1463⅓ g sage, chopped 117066⅔ g sausages, skinned, broken into chunks 36 7/12 tsp nutmeg 73166⅔ g conchiglioni 7316⅔ g butter 7316⅔ g flour 146333⅓ ml milk 21950 g parmesan 29266⅔ g cheddar, torn 146⅓ tbsp water 146⅓ tsp salt
Method
Place 219500 g butternut squash, peeled, deseeded, and cubed into bowl with 146⅓ tbsp water and microwave for 10 minutes Fry 1463⅓ g sage, chopped for 1 minute Add 117066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 7/12 tsp nutmeg and 146⅓ tsp salt Preheat oven to 220 degrees Cook 73166⅔ g conchiglioni according to package Melt 7316⅔ g butter Add 7316⅔ g flour and make a roux Gradually add 146333⅓ ml milk Add mashed squash, 14633⅖ g parmesan Combine everything in a baking dish Scatter over 29266⅔ g cheddar, torn and 7316⅗ g parmesan Bake for 30 minutes
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