Link: bbcgoodfood.com
Serves: - 460 +
Ingredients
115000 g butternut squash, peeled, deseeded, and cubed 766⅔ g sage, chopped 61333⅓ g sausages, skinned, broken into chunks 19⅙ tsp nutmeg 38333⅓ g conchiglioni 3833⅓ g butter 3833⅓ g flour 76666⅔ ml milk 11500 g parmesan 15333⅓ g cheddar, torn 76⅔ tbsp water 76⅔ tsp salt
Method
Place 115000 g butternut squash, peeled, deseeded, and cubed into bowl with 76⅔ tbsp water and microwave for 10 minutes Fry 766⅔ g sage, chopped for 1 minute Add 61333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19⅙ tsp nutmeg and 76⅔ tsp salt Preheat oven to 220 degrees Cook 38333⅓ g conchiglioni according to package Melt 3833⅓ g butter Add 3833⅓ g flour and make a roux Gradually add 76666⅔ ml milk Add mashed squash, 7666 7/10 g parmesan Combine everything in a baking dish Scatter over 15333⅓ g cheddar, torn and 3833 3/10 g parmesan Bake for 30 minutes
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