Link: bbcgoodfood.com
Serves: - 1024 +
Ingredients
256000 g butternut squash, peeled, deseeded, and cubed 1706⅔ g sage, chopped 136533⅓ g sausages, skinned, broken into chunks 42⅔ tsp nutmeg 85333⅓ g conchiglioni 8533⅓ g butter 8533⅓ g flour 170666⅔ ml milk 25600 g parmesan 34133⅓ g cheddar, torn 170⅔ tbsp water 170⅔ tsp salt
Method
Place 256000 g butternut squash, peeled, deseeded, and cubed into bowl with 170⅔ tbsp water and microwave for 10 minutes Fry 1706⅔ g sage, chopped for 1 minute Add 136533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42⅔ tsp nutmeg and 170⅔ tsp salt Preheat oven to 220 degrees Cook 85333⅓ g conchiglioni according to package Melt 8533⅓ g butter Add 8533⅓ g flour and make a roux Gradually add 170666⅔ ml milk Add mashed squash, 17066¾ g parmesan Combine everything in a baking dish Scatter over 34133⅓ g cheddar, torn and 8533¼ g parmesan Bake for 30 minutes
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