Link: bbcgoodfood.com
Serves: - 1018 +
Ingredients
254500 g butternut squash, peeled, deseeded, and cubed 1696⅔ g sage, chopped 135733⅓ g sausages, skinned, broken into chunks 42 5/12 tsp nutmeg 84833⅓ g conchiglioni 8483⅓ g butter 8483⅓ g flour 169666⅔ ml milk 25450 g parmesan 33933⅓ g cheddar, torn 169⅔ tbsp water 169⅔ tsp salt
Method
Place 254500 g butternut squash, peeled, deseeded, and cubed into bowl with 169⅔ tbsp water and microwave for 10 minutes Fry 1696⅔ g sage, chopped for 1 minute Add 135733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 5/12 tsp nutmeg and 169⅔ tsp salt Preheat oven to 220 degrees Cook 84833⅓ g conchiglioni according to package Melt 8483⅓ g butter Add 8483⅓ g flour and make a roux Gradually add 169666⅔ ml milk Add mashed squash, 16966¾ g parmesan Combine everything in a baking dish Scatter over 33933⅓ g cheddar, torn and 8483¼ g parmesan Bake for 30 minutes
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