Link: bbcgoodfood.com
Serves: - 1172 +
Ingredients
293000 g butternut squash, peeled, deseeded, and cubed 1953⅓ g sage, chopped 156266⅔ g sausages, skinned, broken into chunks 48⅚ tsp nutmeg 97666⅔ g conchiglioni 9766⅔ g butter 9766⅔ g flour 195333⅓ ml milk 29300 g parmesan 39066⅔ g cheddar, torn 195⅓ tbsp water 195⅓ tsp salt
Method
Place 293000 g butternut squash, peeled, deseeded, and cubed into bowl with 195⅓ tbsp water and microwave for 10 minutes Fry 1953⅓ g sage, chopped for 1 minute Add 156266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48⅚ tsp nutmeg and 195⅓ tsp salt Preheat oven to 220 degrees Cook 97666⅔ g conchiglioni according to package Melt 9766⅔ g butter Add 9766⅔ g flour and make a roux Gradually add 195333⅓ ml milk Add mashed squash, 19533 3/7 g parmesan Combine everything in a baking dish Scatter over 39066⅔ g cheddar, torn and 9766 4/7 g parmesan Bake for 30 minutes
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