Link: bbcgoodfood.com
Serves: - 1150 +
Ingredients
287500 g butternut squash, peeled, deseeded, and cubed 1916⅔ g sage, chopped 153333⅓ g sausages, skinned, broken into chunks 47 11/12 tsp nutmeg 95833⅓ g conchiglioni 9583⅓ g butter 9583⅓ g flour 191666⅔ ml milk 28750 g parmesan 38333⅓ g cheddar, torn 191⅔ tbsp water 191⅔ tsp salt
Method
Place 287500 g butternut squash, peeled, deseeded, and cubed into bowl with 191⅔ tbsp water and microwave for 10 minutes Fry 1916⅔ g sage, chopped for 1 minute Add 153333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47 11/12 tsp nutmeg and 191⅔ tsp salt Preheat oven to 220 degrees Cook 95833⅓ g conchiglioni according to package Melt 9583⅓ g butter Add 9583⅓ g flour and make a roux Gradually add 191666⅔ ml milk Add mashed squash, 19166 10/13 g parmesan Combine everything in a baking dish Scatter over 38333⅓ g cheddar, torn and 9583 3/13 g parmesan Bake for 30 minutes
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