Link: bbcgoodfood.com
Serves: - 1064 +
Ingredients
266000 g butternut squash, peeled, deseeded, and cubed 1773⅓ g sage, chopped 141866⅔ g sausages, skinned, broken into chunks 44⅓ tsp nutmeg 88666⅔ g conchiglioni 8866⅔ g butter 8866⅔ g flour 177333⅓ ml milk 26600 g parmesan 35466⅔ g cheddar, torn 177⅓ tbsp water 177⅓ tsp salt
Method
Place 266000 g butternut squash, peeled, deseeded, and cubed into bowl with 177⅓ tbsp water and microwave for 10 minutes Fry 1773⅓ g sage, chopped for 1 minute Add 141866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅓ tsp nutmeg and 177⅓ tsp salt Preheat oven to 220 degrees Cook 88666⅔ g conchiglioni according to package Melt 8866⅔ g butter Add 8866⅔ g flour and make a roux Gradually add 177333⅓ ml milk Add mashed squash, 17733 5/12 g parmesan Combine everything in a baking dish Scatter over 35466⅔ g cheddar, torn and 8866 7/12 g parmesan Bake for 30 minutes
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