Link: bbcgoodfood.com
Serves: - 1120 +
Ingredients
280000 g butternut squash, peeled, deseeded, and cubed 1866⅔ g sage, chopped 149333⅓ g sausages, skinned, broken into chunks 46⅔ tsp nutmeg 93333⅓ g conchiglioni 9333⅓ g butter 9333⅓ g flour 186666⅔ ml milk 28000 g parmesan 37333⅓ g cheddar, torn 186⅔ tbsp water 186⅔ tsp salt
Method
Place 280000 g butternut squash, peeled, deseeded, and cubed into bowl with 186⅔ tbsp water and microwave for 10 minutes Fry 1866⅔ g sage, chopped for 1 minute Add 149333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅔ tsp nutmeg and 186⅔ tsp salt Preheat oven to 220 degrees Cook 93333⅓ g conchiglioni according to package Melt 9333⅓ g butter Add 9333⅓ g flour and make a roux Gradually add 186666⅔ ml milk Add mashed squash, 18666 10/13 g parmesan Combine everything in a baking dish Scatter over 37333⅓ g cheddar, torn and 9333 3/13 g parmesan Bake for 30 minutes
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