Link: bbcgoodfood.com
Serves: - 1012 +
Ingredients
253000 g butternut squash, peeled, deseeded, and cubed 1686⅔ g sage, chopped 134933⅓ g sausages, skinned, broken into chunks 42⅙ tsp nutmeg 84333⅓ g conchiglioni 8433⅓ g butter 8433⅓ g flour 168666⅔ ml milk 25300 g parmesan 33733⅓ g cheddar, torn 168⅔ tbsp water 168⅔ tsp salt
Method
Place 253000 g butternut squash, peeled, deseeded, and cubed into bowl with 168⅔ tbsp water and microwave for 10 minutes Fry 1686⅔ g sage, chopped for 1 minute Add 134933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅙ tsp nutmeg and 168⅔ tsp salt Preheat oven to 220 degrees Cook 84333⅓ g conchiglioni according to package Melt 8433⅓ g butter Add 8433⅓ g flour and make a roux Gradually add 168666⅔ ml milk Add mashed squash, 16866¾ g parmesan Combine everything in a baking dish Scatter over 33733⅓ g cheddar, torn and 8433¼ g parmesan Bake for 30 minutes
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