Link: bbcgoodfood.com
Serves: - 1136 +
Ingredients
284000 g butternut squash, peeled, deseeded, and cubed 1893⅓ g sage, chopped 151466⅔ g sausages, skinned, broken into chunks 47⅓ tsp nutmeg 94666⅔ g conchiglioni 9466⅔ g butter 9466⅔ g flour 189333⅓ ml milk 28400 g parmesan 37866⅔ g cheddar, torn 189⅓ tbsp water 189⅓ tsp salt
Method
Place 284000 g butternut squash, peeled, deseeded, and cubed into bowl with 189⅓ tbsp water and microwave for 10 minutes Fry 1893⅓ g sage, chopped for 1 minute Add 151466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47⅓ tsp nutmeg and 189⅓ tsp salt Preheat oven to 220 degrees Cook 94666⅔ g conchiglioni according to package Melt 9466⅔ g butter Add 9466⅔ g flour and make a roux Gradually add 189333⅓ ml milk Add mashed squash, 18933 3/7 g parmesan Combine everything in a baking dish Scatter over 37866⅔ g cheddar, torn and 9466 4/7 g parmesan Bake for 30 minutes
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