Link: bbcgoodfood.com
Serves: - 1072 +
Ingredients
268000 g butternut squash, peeled, deseeded, and cubed 1786⅔ g sage, chopped 142933⅓ g sausages, skinned, broken into chunks 44⅔ tsp nutmeg 89333⅓ g conchiglioni 8933⅓ g butter 8933⅓ g flour 178666⅔ ml milk 26800 g parmesan 35733⅓ g cheddar, torn 178⅔ tbsp water 178⅔ tsp salt
Method
Place 268000 g butternut squash, peeled, deseeded, and cubed into bowl with 178⅔ tbsp water and microwave for 10 minutes Fry 1786⅔ g sage, chopped for 1 minute Add 142933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅔ tsp nutmeg and 178⅔ tsp salt Preheat oven to 220 degrees Cook 89333⅓ g conchiglioni according to package Melt 8933⅓ g butter Add 8933⅓ g flour and make a roux Gradually add 178666⅔ ml milk Add mashed squash, 17866¾ g parmesan Combine everything in a baking dish Scatter over 35733⅓ g cheddar, torn and 8933¼ g parmesan Bake for 30 minutes
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