Link: bbcgoodfood.com
Serves: - 1124 +
Ingredients
281000 g butternut squash, peeled, deseeded, and cubed 1873⅓ g sage, chopped 149866⅔ g sausages, skinned, broken into chunks 46⅚ tsp nutmeg 93666⅔ g conchiglioni 9366⅔ g butter 9366⅔ g flour 187333⅓ ml milk 28100 g parmesan 37466⅔ g cheddar, torn 187⅓ tbsp water 187⅓ tsp salt
Method
Place 281000 g butternut squash, peeled, deseeded, and cubed into bowl with 187⅓ tbsp water and microwave for 10 minutes Fry 1873⅓ g sage, chopped for 1 minute Add 149866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46⅚ tsp nutmeg and 187⅓ tsp salt Preheat oven to 220 degrees Cook 93666⅔ g conchiglioni according to package Melt 9366⅔ g butter Add 9366⅔ g flour and make a roux Gradually add 187333⅓ ml milk Add mashed squash, 18733 3/7 g parmesan Combine everything in a baking dish Scatter over 37466⅔ g cheddar, torn and 9366 4/7 g parmesan Bake for 30 minutes
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