Link: bbcgoodfood.com
Serves: - 358 +
Ingredients
89500 g butternut squash, peeled, deseeded, and cubed 596⅔ g sage, chopped 47733⅓ g sausages, skinned, broken into chunks 14 11/12 tsp nutmeg 29833⅓ g conchiglioni 2983⅓ g butter 2983⅓ g flour 59666⅔ ml milk 8950 g parmesan 11933⅓ g cheddar, torn 59⅔ tbsp water 59⅔ tsp salt
Method
Place 89500 g butternut squash, peeled, deseeded, and cubed into bowl with 59⅔ tbsp water and microwave for 10 minutes Fry 596⅔ g sage, chopped for 1 minute Add 47733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 14 11/12 tsp nutmeg and 59⅔ tsp salt Preheat oven to 220 degrees Cook 29833⅓ g conchiglioni according to package Melt 2983⅓ g butter Add 2983⅓ g flour and make a roux Gradually add 59666⅔ ml milk Add mashed squash, 5966 7/10 g parmesan Combine everything in a baking dish Scatter over 11933⅓ g cheddar, torn and 2983 3/10 g parmesan Bake for 30 minutes
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