Link: bbcgoodfood.com
Serves: - 1160 +
Ingredients
290000 g butternut squash, peeled, deseeded, and cubed 1933⅓ g sage, chopped 154666⅔ g sausages, skinned, broken into chunks 48⅓ tsp nutmeg 96666⅔ g conchiglioni 9666⅔ g butter 9666⅔ g flour 193333⅓ ml milk 29000 g parmesan 38666⅔ g cheddar, torn 193⅓ tbsp water 193⅓ tsp salt
Method
Place 290000 g butternut squash, peeled, deseeded, and cubed into bowl with 193⅓ tbsp water and microwave for 10 minutes Fry 1933⅓ g sage, chopped for 1 minute Add 154666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅓ tsp nutmeg and 193⅓ tsp salt Preheat oven to 220 degrees Cook 96666⅔ g conchiglioni according to package Melt 9666⅔ g butter Add 9666⅔ g flour and make a roux Gradually add 193333⅓ ml milk Add mashed squash, 19333 3/7 g parmesan Combine everything in a baking dish Scatter over 38666⅔ g cheddar, torn and 9666 4/7 g parmesan Bake for 30 minutes
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