Link: bbcgoodfood.com
Serves: - 934 +
Ingredients
233500 g butternut squash, peeled, deseeded, and cubed 1556⅔ g sage, chopped 124533⅓ g sausages, skinned, broken into chunks 38 11/12 tsp nutmeg 77833⅓ g conchiglioni 7783⅓ g butter 7783⅓ g flour 155666⅔ ml milk 23350 g parmesan 31133⅓ g cheddar, torn 155⅔ tbsp water 155⅔ tsp salt
Method
Place 233500 g butternut squash, peeled, deseeded, and cubed into bowl with 155⅔ tbsp water and microwave for 10 minutes Fry 1556⅔ g sage, chopped for 1 minute Add 124533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 38 11/12 tsp nutmeg and 155⅔ tsp salt Preheat oven to 220 degrees Cook 77833⅓ g conchiglioni according to package Melt 7783⅓ g butter Add 7783⅓ g flour and make a roux Gradually add 155666⅔ ml milk Add mashed squash, 15566¾ g parmesan Combine everything in a baking dish Scatter over 31133⅓ g cheddar, torn and 7783¼ g parmesan Bake for 30 minutes
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