Link: bbcgoodfood.com
Serves: - 1180 +
Ingredients
295000 g butternut squash, peeled, deseeded, and cubed 1966⅔ g sage, chopped 157333⅓ g sausages, skinned, broken into chunks 49⅙ tsp nutmeg 98333⅓ g conchiglioni 9833⅓ g butter 9833⅓ g flour 196666⅔ ml milk 29500 g parmesan 39333⅓ g cheddar, torn 196⅔ tbsp water 196⅔ tsp salt
Method
Place 295000 g butternut squash, peeled, deseeded, and cubed into bowl with 196⅔ tbsp water and microwave for 10 minutes Fry 1966⅔ g sage, chopped for 1 minute Add 157333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 49⅙ tsp nutmeg and 196⅔ tsp salt Preheat oven to 220 degrees Cook 98333⅓ g conchiglioni according to package Melt 9833⅓ g butter Add 9833⅓ g flour and make a roux Gradually add 196666⅔ ml milk Add mashed squash, 19666 10/13 g parmesan Combine everything in a baking dish Scatter over 39333⅓ g cheddar, torn and 9833 3/13 g parmesan Bake for 30 minutes
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