Link: bbcgoodfood.com
Serves: - 983 +
Ingredients
245750 g butternut squash, peeled, deseeded, and cubed 1638⅓ g sage, chopped 131066⅔ g sausages, skinned, broken into chunks 40 15/16 tsp nutmeg 81916⅔ g conchiglioni 8191⅔ g butter 8191⅔ g flour 163833⅓ ml milk 24575 g parmesan 32766⅔ g cheddar, torn 163⅚ tbsp water 163⅚ tsp salt
Method
Place 245750 g butternut squash, peeled, deseeded, and cubed into bowl with 163⅚ tbsp water and microwave for 10 minutes Fry 1638⅓ g sage, chopped for 1 minute Add 131066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 15/16 tsp nutmeg and 163⅚ tsp salt Preheat oven to 220 degrees Cook 81916⅔ g conchiglioni according to package Melt 8191⅔ g butter Add 8191⅔ g flour and make a roux Gradually add 163833⅓ ml milk Add mashed squash, 16383 5/12 g parmesan Combine everything in a baking dish Scatter over 32766⅔ g cheddar, torn and 8191 7/12 g parmesan Bake for 30 minutes
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