Link: bbcgoodfood.com
Serves: - 886 +
Ingredients
221500 g butternut squash, peeled, deseeded, and cubed 1476⅔ g sage, chopped 118133⅓ g sausages, skinned, broken into chunks 36 11/12 tsp nutmeg 73833⅓ g conchiglioni 7383⅓ g butter 7383⅓ g flour 147666⅔ ml milk 22150 g parmesan 29533⅓ g cheddar, torn 147⅔ tbsp water 147⅔ tsp salt
Method
Place 221500 g butternut squash, peeled, deseeded, and cubed into bowl with 147⅔ tbsp water and microwave for 10 minutes Fry 1476⅔ g sage, chopped for 1 minute Add 118133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36 11/12 tsp nutmeg and 147⅔ tsp salt Preheat oven to 220 degrees Cook 73833⅓ g conchiglioni according to package Melt 7383⅓ g butter Add 7383⅓ g flour and make a roux Gradually add 147666⅔ ml milk Add mashed squash, 14766 11/15 g parmesan Combine everything in a baking dish Scatter over 29533⅓ g cheddar, torn and 7383 4/15 g parmesan Bake for 30 minutes
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