Link: bbcgoodfood.com
Serves: - 1114 +
Ingredients
278500 g butternut squash, peeled, deseeded, and cubed 1856⅔ g sage, chopped 148533⅓ g sausages, skinned, broken into chunks 46 5/12 tsp nutmeg 92833⅓ g conchiglioni 9283⅓ g butter 9283⅓ g flour 185666⅔ ml milk 27850 g parmesan 37133⅓ g cheddar, torn 185⅔ tbsp water 185⅔ tsp salt
Method
Place 278500 g butternut squash, peeled, deseeded, and cubed into bowl with 185⅔ tbsp water and microwave for 10 minutes Fry 1856⅔ g sage, chopped for 1 minute Add 148533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 5/12 tsp nutmeg and 185⅔ tsp salt Preheat oven to 220 degrees Cook 92833⅓ g conchiglioni according to package Melt 9283⅓ g butter Add 9283⅓ g flour and make a roux Gradually add 185666⅔ ml milk Add mashed squash, 18566¾ g parmesan Combine everything in a baking dish Scatter over 37133⅓ g cheddar, torn and 9283¼ g parmesan Bake for 30 minutes
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