Link: bbcgoodfood.com
Serves: - 1010 +
Ingredients
252500 g butternut squash, peeled, deseeded, and cubed 1683⅓ g sage, chopped 134666⅔ g sausages, skinned, broken into chunks 42 1/12 tsp nutmeg 84166⅔ g conchiglioni 8416⅔ g butter 8416⅔ g flour 168333⅓ ml milk 25250 g parmesan 33666⅔ g cheddar, torn 168⅓ tbsp water 168⅓ tsp salt
Method
Place 252500 g butternut squash, peeled, deseeded, and cubed into bowl with 168⅓ tbsp water and microwave for 10 minutes Fry 1683⅓ g sage, chopped for 1 minute Add 134666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 1/12 tsp nutmeg and 168⅓ tsp salt Preheat oven to 220 degrees Cook 84166⅔ g conchiglioni according to package Melt 8416⅔ g butter Add 8416⅔ g flour and make a roux Gradually add 168333⅓ ml milk Add mashed squash, 16833 5/12 g parmesan Combine everything in a baking dish Scatter over 33666⅔ g cheddar, torn and 8416 7/12 g parmesan Bake for 30 minutes
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