Link: bbcgoodfood.com
Serves: - 1132 +
Ingredients
283000 g butternut squash, peeled, deseeded, and cubed 1886⅔ g sage, chopped 150933⅓ g sausages, skinned, broken into chunks 47⅙ tsp nutmeg 94333⅓ g conchiglioni 9433⅓ g butter 9433⅓ g flour 188666⅔ ml milk 28300 g parmesan 37733⅓ g cheddar, torn 188⅔ tbsp water 188⅔ tsp salt
Method
Place 283000 g butternut squash, peeled, deseeded, and cubed into bowl with 188⅔ tbsp water and microwave for 10 minutes Fry 1886⅔ g sage, chopped for 1 minute Add 150933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47⅙ tsp nutmeg and 188⅔ tsp salt Preheat oven to 220 degrees Cook 94333⅓ g conchiglioni according to package Melt 9433⅓ g butter Add 9433⅓ g flour and make a roux Gradually add 188666⅔ ml milk Add mashed squash, 18866 10/13 g parmesan Combine everything in a baking dish Scatter over 37733⅓ g cheddar, torn and 9433 3/13 g parmesan Bake for 30 minutes
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