Link: bbcgoodfood.com
Serves: - 946 +
Ingredients
236500 g butternut squash, peeled, deseeded, and cubed 1576⅔ g sage, chopped 126133⅓ g sausages, skinned, broken into chunks 39 5/12 tsp nutmeg 78833⅓ g conchiglioni 7883⅓ g butter 7883⅓ g flour 157666⅔ ml milk 23650 g parmesan 31533⅓ g cheddar, torn 157⅔ tbsp water 157⅔ tsp salt
Method
Place 236500 g butternut squash, peeled, deseeded, and cubed into bowl with 157⅔ tbsp water and microwave for 10 minutes Fry 1576⅔ g sage, chopped for 1 minute Add 126133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 5/12 tsp nutmeg and 157⅔ tsp salt Preheat oven to 220 degrees Cook 78833⅓ g conchiglioni according to package Melt 7883⅓ g butter Add 7883⅓ g flour and make a roux Gradually add 157666⅔ ml milk Add mashed squash, 15766¾ g parmesan Combine everything in a baking dish Scatter over 31533⅓ g cheddar, torn and 7883¼ g parmesan Bake for 30 minutes
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