Link: bbcgoodfood.com
Serves: - 1112 +
Ingredients
278000 g butternut squash, peeled, deseeded, and cubed 1853⅓ g sage, chopped 148266⅔ g sausages, skinned, broken into chunks 46⅓ tsp nutmeg 92666⅔ g conchiglioni 9266⅔ g butter 9266⅔ g flour 185333⅓ ml milk 27800 g parmesan 37066⅔ g cheddar, torn 185⅓ tbsp water 185⅓ tsp salt
Method
Place 278000 g butternut squash, peeled, deseeded, and cubed into bowl with 185⅓ tbsp water and microwave for 10 minutes Fry 1853⅓ g sage, chopped for 1 minute Add 148266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅓ tsp nutmeg and 185⅓ tsp salt Preheat oven to 220 degrees Cook 92666⅔ g conchiglioni according to package Melt 9266⅔ g butter Add 9266⅔ g flour and make a roux Gradually add 185333⅓ ml milk Add mashed squash, 18533 3/7 g parmesan Combine everything in a baking dish Scatter over 37066⅔ g cheddar, torn and 9266 4/7 g parmesan Bake for 30 minutes
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