Link: bbcgoodfood.com
Serves: - 1040 +
Ingredients
260000 g butternut squash, peeled, deseeded, and cubed 1733⅓ g sage, chopped 138666⅔ g sausages, skinned, broken into chunks 43⅓ tsp nutmeg 86666⅔ g conchiglioni 8666⅔ g butter 8666⅔ g flour 173333⅓ ml milk 26000 g parmesan 34666⅔ g cheddar, torn 173⅓ tbsp water 173⅓ tsp salt
Method
Place 260000 g butternut squash, peeled, deseeded, and cubed into bowl with 173⅓ tbsp water and microwave for 10 minutes Fry 1733⅓ g sage, chopped for 1 minute Add 138666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅓ tsp nutmeg and 173⅓ tsp salt Preheat oven to 220 degrees Cook 86666⅔ g conchiglioni according to package Melt 8666⅔ g butter Add 8666⅔ g flour and make a roux Gradually add 173333⅓ ml milk Add mashed squash, 17333 5/12 g parmesan Combine everything in a baking dish Scatter over 34666⅔ g cheddar, torn and 8666 7/12 g parmesan Bake for 30 minutes
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