Link: bbcgoodfood.com
Serves: - 938 +
Ingredients
234500 g butternut squash, peeled, deseeded, and cubed 1563⅓ g sage, chopped 125066⅔ g sausages, skinned, broken into chunks 39 1/12 tsp nutmeg 78166⅔ g conchiglioni 7816⅔ g butter 7816⅔ g flour 156333⅓ ml milk 23450 g parmesan 31266⅔ g cheddar, torn 156⅓ tbsp water 156⅓ tsp salt
Method
Place 234500 g butternut squash, peeled, deseeded, and cubed into bowl with 156⅓ tbsp water and microwave for 10 minutes Fry 1563⅓ g sage, chopped for 1 minute Add 125066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 1/12 tsp nutmeg and 156⅓ tsp salt Preheat oven to 220 degrees Cook 78166⅔ g conchiglioni according to package Melt 7816⅔ g butter Add 7816⅔ g flour and make a roux Gradually add 156333⅓ ml milk Add mashed squash, 15633 5/12 g parmesan Combine everything in a baking dish Scatter over 31266⅔ g cheddar, torn and 7816 7/12 g parmesan Bake for 30 minutes
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