Link: bbcgoodfood.com
Serves: - 1016 +
Ingredients
254000 g butternut squash, peeled, deseeded, and cubed 1693⅓ g sage, chopped 135466⅔ g sausages, skinned, broken into chunks 42⅓ tsp nutmeg 84666⅔ g conchiglioni 8466⅔ g butter 8466⅔ g flour 169333⅓ ml milk 25400 g parmesan 33866⅔ g cheddar, torn 169⅓ tbsp water 169⅓ tsp salt
Method
Place 254000 g butternut squash, peeled, deseeded, and cubed into bowl with 169⅓ tbsp water and microwave for 10 minutes Fry 1693⅓ g sage, chopped for 1 minute Add 135466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅓ tsp nutmeg and 169⅓ tsp salt Preheat oven to 220 degrees Cook 84666⅔ g conchiglioni according to package Melt 8466⅔ g butter Add 8466⅔ g flour and make a roux Gradually add 169333⅓ ml milk Add mashed squash, 16933 5/12 g parmesan Combine everything in a baking dish Scatter over 33866⅔ g cheddar, torn and 8466 7/12 g parmesan Bake for 30 minutes
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