Link: bbcgoodfood.com
Serves: - 1100 +
Ingredients
275000 g butternut squash, peeled, deseeded, and cubed 1833⅓ g sage, chopped 146666⅔ g sausages, skinned, broken into chunks 45⅚ tsp nutmeg 91666⅔ g conchiglioni 9166⅔ g butter 9166⅔ g flour 183333⅓ ml milk 27500 g parmesan 36666⅔ g cheddar, torn 183⅓ tbsp water 183⅓ tsp salt
Method
Place 275000 g butternut squash, peeled, deseeded, and cubed into bowl with 183⅓ tbsp water and microwave for 10 minutes Fry 1833⅓ g sage, chopped for 1 minute Add 146666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45⅚ tsp nutmeg and 183⅓ tsp salt Preheat oven to 220 degrees Cook 91666⅔ g conchiglioni according to package Melt 9166⅔ g butter Add 9166⅔ g flour and make a roux Gradually add 183333⅓ ml milk Add mashed squash, 18333 3/7 g parmesan Combine everything in a baking dish Scatter over 36666⅔ g cheddar, torn and 9166 4/7 g parmesan Bake for 30 minutes
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