Link: bbcgoodfood.com
Serves: - 1036 +
Ingredients
259000 g butternut squash, peeled, deseeded, and cubed 1726⅔ g sage, chopped 138133⅓ g sausages, skinned, broken into chunks 43⅙ tsp nutmeg 86333⅓ g conchiglioni 8633⅓ g butter 8633⅓ g flour 172666⅔ ml milk 25900 g parmesan 34533⅓ g cheddar, torn 172⅔ tbsp water 172⅔ tsp salt
Method
Place 259000 g butternut squash, peeled, deseeded, and cubed into bowl with 172⅔ tbsp water and microwave for 10 minutes Fry 1726⅔ g sage, chopped for 1 minute Add 138133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅙ tsp nutmeg and 172⅔ tsp salt Preheat oven to 220 degrees Cook 86333⅓ g conchiglioni according to package Melt 8633⅓ g butter Add 8633⅓ g flour and make a roux Gradually add 172666⅔ ml milk Add mashed squash, 17266¾ g parmesan Combine everything in a baking dish Scatter over 34533⅓ g cheddar, torn and 8633¼ g parmesan Bake for 30 minutes
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