Link: bbcgoodfood.com
Serves: - 1076 +
Ingredients
269000 g butternut squash, peeled, deseeded, and cubed 1793⅓ g sage, chopped 143466⅔ g sausages, skinned, broken into chunks 44⅚ tsp nutmeg 89666⅔ g conchiglioni 8966⅔ g butter 8966⅔ g flour 179333⅓ ml milk 26900 g parmesan 35866⅔ g cheddar, torn 179⅓ tbsp water 179⅓ tsp salt
Method
Place 269000 g butternut squash, peeled, deseeded, and cubed into bowl with 179⅓ tbsp water and microwave for 10 minutes Fry 1793⅓ g sage, chopped for 1 minute Add 143466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44⅚ tsp nutmeg and 179⅓ tsp salt Preheat oven to 220 degrees Cook 89666⅔ g conchiglioni according to package Melt 8966⅔ g butter Add 8966⅔ g flour and make a roux Gradually add 179333⅓ ml milk Add mashed squash, 17933 3/7 g parmesan Combine everything in a baking dish Scatter over 35866⅔ g cheddar, torn and 8966 4/7 g parmesan Bake for 30 minutes
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