Link: bbcgoodfood.com
Serves: - 898 +
Ingredients
224500 g butternut squash, peeled, deseeded, and cubed 1496⅔ g sage, chopped 119733⅓ g sausages, skinned, broken into chunks 37 5/12 tsp nutmeg 74833⅓ g conchiglioni 7483⅓ g butter 7483⅓ g flour 149666⅔ ml milk 22450 g parmesan 29933⅓ g cheddar, torn 149⅔ tbsp water 149⅔ tsp salt
Method
Place 224500 g butternut squash, peeled, deseeded, and cubed into bowl with 149⅔ tbsp water and microwave for 10 minutes Fry 1496⅔ g sage, chopped for 1 minute Add 119733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37 5/12 tsp nutmeg and 149⅔ tsp salt Preheat oven to 220 degrees Cook 74833⅓ g conchiglioni according to package Melt 7483⅓ g butter Add 7483⅓ g flour and make a roux Gradually add 149666⅔ ml milk Add mashed squash, 14966 11/15 g parmesan Combine everything in a baking dish Scatter over 29933⅓ g cheddar, torn and 7483 4/15 g parmesan Bake for 30 minutes
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