Link: bbcgoodfood.com
Serves: - 1108 +
Ingredients
277000 g butternut squash, peeled, deseeded, and cubed 1846⅔ g sage, chopped 147733⅓ g sausages, skinned, broken into chunks 46⅙ tsp nutmeg 92333⅓ g conchiglioni 9233⅓ g butter 9233⅓ g flour 184666⅔ ml milk 27700 g parmesan 36933⅓ g cheddar, torn 184⅔ tbsp water 184⅔ tsp salt
Method
Place 277000 g butternut squash, peeled, deseeded, and cubed into bowl with 184⅔ tbsp water and microwave for 10 minutes Fry 1846⅔ g sage, chopped for 1 minute Add 147733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅙ tsp nutmeg and 184⅔ tsp salt Preheat oven to 220 degrees Cook 92333⅓ g conchiglioni according to package Melt 9233⅓ g butter Add 9233⅓ g flour and make a roux Gradually add 184666⅔ ml milk Add mashed squash, 18466¾ g parmesan Combine everything in a baking dish Scatter over 36933⅓ g cheddar, torn and 9233¼ g parmesan Bake for 30 minutes
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