Link: bbcgoodfood.com
Serves: - 550 +
Ingredients
137500 g butternut squash, peeled, deseeded, and cubed 916⅔ g sage, chopped 73333⅓ g sausages, skinned, broken into chunks 22 11/12 tsp nutmeg 45833⅓ g conchiglioni 4583⅓ g butter 4583⅓ g flour 91666⅔ ml milk 13750 g parmesan 18333⅓ g cheddar, torn 91⅔ tbsp water 91⅔ tsp salt
Method
Place 137500 g butternut squash, peeled, deseeded, and cubed into bowl with 91⅔ tbsp water and microwave for 10 minutes Fry 916⅔ g sage, chopped for 1 minute Add 73333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 22 11/12 tsp nutmeg and 91⅔ tsp salt Preheat oven to 220 degrees Cook 45833⅓ g conchiglioni according to package Melt 4583⅓ g butter Add 4583⅓ g flour and make a roux Gradually add 91666⅔ ml milk Add mashed squash, 9166 5/7 g parmesan Combine everything in a baking dish Scatter over 18333⅓ g cheddar, torn and 4583 2/7 g parmesan Bake for 30 minutes
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