Link: bbcgoodfood.com
Serves: - 998 +
Ingredients
249500 g butternut squash, peeled, deseeded, and cubed 1663⅓ g sage, chopped 133066⅔ g sausages, skinned, broken into chunks 41 7/12 tsp nutmeg 83166⅔ g conchiglioni 8316⅔ g butter 8316⅔ g flour 166333⅓ ml milk 24950 g parmesan 33266⅔ g cheddar, torn 166⅓ tbsp water 166⅓ tsp salt
Method
Place 249500 g butternut squash, peeled, deseeded, and cubed into bowl with 166⅓ tbsp water and microwave for 10 minutes Fry 1663⅓ g sage, chopped for 1 minute Add 133066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 7/12 tsp nutmeg and 166⅓ tsp salt Preheat oven to 220 degrees Cook 83166⅔ g conchiglioni according to package Melt 8316⅔ g butter Add 8316⅔ g flour and make a roux Gradually add 166333⅓ ml milk Add mashed squash, 16633 5/12 g parmesan Combine everything in a baking dish Scatter over 33266⅔ g cheddar, torn and 8316 7/12 g parmesan Bake for 30 minutes
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