Link: bbcgoodfood.com
Serves: - 139 +
Ingredients
34750 g butternut squash, peeled, deseeded, and cubed 231⅔ g sage, chopped 18533⅓ g sausages, skinned, broken into chunks 5 11/14 tsp nutmeg 11583⅓ g conchiglioni 1158⅓ g butter 1158⅓ g flour 23166⅔ ml milk 3475 g parmesan 4633⅓ g cheddar, torn 23⅙ tbsp water 23⅙ tsp salt
Method
Place 34750 g butternut squash, peeled, deseeded, and cubed into bowl with 23⅙ tbsp water and microwave for 10 minutes Fry 231⅔ g sage, chopped for 1 minute Add 18533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 5 11/14 tsp nutmeg and 23⅙ tsp salt Preheat oven to 220 degrees Cook 11583⅓ g conchiglioni according to package Melt 1158⅓ g butter Add 1158⅓ g flour and make a roux Gradually add 23166⅔ ml milk Add mashed squash, 2316 11/16 g parmesan Combine everything in a baking dish Scatter over 4633⅓ g cheddar, torn and 1158 5/16 g parmesan Bake for 30 minutes
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