Link: bbcgoodfood.com
Serves: - 932 +
Ingredients
233000 g butternut squash, peeled, deseeded, and cubed 1553⅓ g sage, chopped 124266⅔ g sausages, skinned, broken into chunks 38⅚ tsp nutmeg 77666⅔ g conchiglioni 7766⅔ g butter 7766⅔ g flour 155333⅓ ml milk 23300 g parmesan 31066⅔ g cheddar, torn 155⅓ tbsp water 155⅓ tsp salt
Method
Place 233000 g butternut squash, peeled, deseeded, and cubed into bowl with 155⅓ tbsp water and microwave for 10 minutes Fry 1553⅓ g sage, chopped for 1 minute Add 124266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38⅚ tsp nutmeg and 155⅓ tsp salt Preheat oven to 220 degrees Cook 77666⅔ g conchiglioni according to package Melt 7766⅔ g butter Add 7766⅔ g flour and make a roux Gradually add 155333⅓ ml milk Add mashed squash, 15533 5/12 g parmesan Combine everything in a baking dish Scatter over 31066⅔ g cheddar, torn and 7766 7/12 g parmesan Bake for 30 minutes
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