Link: bbcgoodfood.com
Serves: - 1156 +
Ingredients
289000 g butternut squash, peeled, deseeded, and cubed 1926⅔ g sage, chopped 154133⅓ g sausages, skinned, broken into chunks 48⅙ tsp nutmeg 96333⅓ g conchiglioni 9633⅓ g butter 9633⅓ g flour 192666⅔ ml milk 28900 g parmesan 38533⅓ g cheddar, torn 192⅔ tbsp water 192⅔ tsp salt
Method
Place 289000 g butternut squash, peeled, deseeded, and cubed into bowl with 192⅔ tbsp water and microwave for 10 minutes Fry 1926⅔ g sage, chopped for 1 minute Add 154133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅙ tsp nutmeg and 192⅔ tsp salt Preheat oven to 220 degrees Cook 96333⅓ g conchiglioni according to package Melt 9633⅓ g butter Add 9633⅓ g flour and make a roux Gradually add 192666⅔ ml milk Add mashed squash, 19266 10/13 g parmesan Combine everything in a baking dish Scatter over 38533⅓ g cheddar, torn and 9633 3/13 g parmesan Bake for 30 minutes
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