Link: bbcgoodfood.com
Serves: - 994 +
Ingredients
248500 g butternut squash, peeled, deseeded, and cubed 1656⅔ g sage, chopped 132533⅓ g sausages, skinned, broken into chunks 41 5/12 tsp nutmeg 82833⅓ g conchiglioni 8283⅓ g butter 8283⅓ g flour 165666⅔ ml milk 24850 g parmesan 33133⅓ g cheddar, torn 165⅔ tbsp water 165⅔ tsp salt
Method
Place 248500 g butternut squash, peeled, deseeded, and cubed into bowl with 165⅔ tbsp water and microwave for 10 minutes Fry 1656⅔ g sage, chopped for 1 minute Add 132533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 5/12 tsp nutmeg and 165⅔ tsp salt Preheat oven to 220 degrees Cook 82833⅓ g conchiglioni according to package Melt 8283⅓ g butter Add 8283⅓ g flour and make a roux Gradually add 165666⅔ ml milk Add mashed squash, 16566¾ g parmesan Combine everything in a baking dish Scatter over 33133⅓ g cheddar, torn and 8283¼ g parmesan Bake for 30 minutes
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