Link: bbcgoodfood.com
Serves: - 1004 +
Ingredients
251000 g butternut squash, peeled, deseeded, and cubed 1673⅓ g sage, chopped 133866⅔ g sausages, skinned, broken into chunks 41⅚ tsp nutmeg 83666⅔ g conchiglioni 8366⅔ g butter 8366⅔ g flour 167333⅓ ml milk 25100 g parmesan 33466⅔ g cheddar, torn 167⅓ tbsp water 167⅓ tsp salt
Method
Place 251000 g butternut squash, peeled, deseeded, and cubed into bowl with 167⅓ tbsp water and microwave for 10 minutes Fry 1673⅓ g sage, chopped for 1 minute Add 133866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41⅚ tsp nutmeg and 167⅓ tsp salt Preheat oven to 220 degrees Cook 83666⅔ g conchiglioni according to package Melt 8366⅔ g butter Add 8366⅔ g flour and make a roux Gradually add 167333⅓ ml milk Add mashed squash, 16733 5/12 g parmesan Combine everything in a baking dish Scatter over 33466⅔ g cheddar, torn and 8366 7/12 g parmesan Bake for 30 minutes
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