Link: bbcgoodfood.com
Serves: - 544 +
Ingredients
136000 g butternut squash, peeled, deseeded, and cubed 906⅔ g sage, chopped 72533⅓ g sausages, skinned, broken into chunks 22⅔ tsp nutmeg 45333⅓ g conchiglioni 4533⅓ g butter 4533⅓ g flour 90666⅔ ml milk 13600 g parmesan 18133⅓ g cheddar, torn 90⅔ tbsp water 90⅔ tsp salt
Method
Place 136000 g butternut squash, peeled, deseeded, and cubed into bowl with 90⅔ tbsp water and microwave for 10 minutes Fry 906⅔ g sage, chopped for 1 minute Add 72533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22⅔ tsp nutmeg and 90⅔ tsp salt Preheat oven to 220 degrees Cook 45333⅓ g conchiglioni according to package Melt 4533⅓ g butter Add 4533⅓ g flour and make a roux Gradually add 90666⅔ ml milk Add mashed squash, 9066 5/7 g parmesan Combine everything in a baking dish Scatter over 18133⅓ g cheddar, torn and 4533 2/7 g parmesan Bake for 30 minutes
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