Link: bbcgoodfood.com
Serves: - 1148 +
Ingredients
287000 g butternut squash, peeled, deseeded, and cubed 1913⅓ g sage, chopped 153066⅔ g sausages, skinned, broken into chunks 47⅚ tsp nutmeg 95666⅔ g conchiglioni 9566⅔ g butter 9566⅔ g flour 191333⅓ ml milk 28700 g parmesan 38266⅔ g cheddar, torn 191⅓ tbsp water 191⅓ tsp salt
Method
Place 287000 g butternut squash, peeled, deseeded, and cubed into bowl with 191⅓ tbsp water and microwave for 10 minutes Fry 1913⅓ g sage, chopped for 1 minute Add 153066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47⅚ tsp nutmeg and 191⅓ tsp salt Preheat oven to 220 degrees Cook 95666⅔ g conchiglioni according to package Melt 9566⅔ g butter Add 9566⅔ g flour and make a roux Gradually add 191333⅓ ml milk Add mashed squash, 19133 3/7 g parmesan Combine everything in a baking dish Scatter over 38266⅔ g cheddar, torn and 9566 4/7 g parmesan Bake for 30 minutes
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