Link: bbcgoodfood.com
Serves: - 1144 +
Ingredients
286000 g butternut squash, peeled, deseeded, and cubed 1906⅔ g sage, chopped 152533⅓ g sausages, skinned, broken into chunks 47⅔ tsp nutmeg 95333⅓ g conchiglioni 9533⅓ g butter 9533⅓ g flour 190666⅔ ml milk 28600 g parmesan 38133⅓ g cheddar, torn 190⅔ tbsp water 190⅔ tsp salt
Method
Place 286000 g butternut squash, peeled, deseeded, and cubed into bowl with 190⅔ tbsp water and microwave for 10 minutes Fry 1906⅔ g sage, chopped for 1 minute Add 152533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47⅔ tsp nutmeg and 190⅔ tsp salt Preheat oven to 220 degrees Cook 95333⅓ g conchiglioni according to package Melt 9533⅓ g butter Add 9533⅓ g flour and make a roux Gradually add 190666⅔ ml milk Add mashed squash, 19066 10/13 g parmesan Combine everything in a baking dish Scatter over 38133⅓ g cheddar, torn and 9533 3/13 g parmesan Bake for 30 minutes
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