Link: bbcgoodfood.com
Serves: - 1052 +
Ingredients
263000 g butternut squash, peeled, deseeded, and cubed 1753⅓ g sage, chopped 140266⅔ g sausages, skinned, broken into chunks 43⅚ tsp nutmeg 87666⅔ g conchiglioni 8766⅔ g butter 8766⅔ g flour 175333⅓ ml milk 26300 g parmesan 35066⅔ g cheddar, torn 175⅓ tbsp water 175⅓ tsp salt
Method
Place 263000 g butternut squash, peeled, deseeded, and cubed into bowl with 175⅓ tbsp water and microwave for 10 minutes Fry 1753⅓ g sage, chopped for 1 minute Add 140266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43⅚ tsp nutmeg and 175⅓ tsp salt Preheat oven to 220 degrees Cook 87666⅔ g conchiglioni according to package Melt 8766⅔ g butter Add 8766⅔ g flour and make a roux Gradually add 175333⅓ ml milk Add mashed squash, 17533 5/12 g parmesan Combine everything in a baking dish Scatter over 35066⅔ g cheddar, torn and 8766 7/12 g parmesan Bake for 30 minutes
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