Link: bbcgoodfood.com
Serves: - 556 +
Ingredients
139000 g butternut squash, peeled, deseeded, and cubed 926⅔ g sage, chopped 74133⅓ g sausages, skinned, broken into chunks 23⅙ tsp nutmeg 46333⅓ g conchiglioni 4633⅓ g butter 4633⅓ g flour 92666⅔ ml milk 13900 g parmesan 18533⅓ g cheddar, torn 92⅔ tbsp water 92⅔ tsp salt
Method
Place 139000 g butternut squash, peeled, deseeded, and cubed into bowl with 92⅔ tbsp water and microwave for 10 minutes Fry 926⅔ g sage, chopped for 1 minute Add 74133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅙ tsp nutmeg and 92⅔ tsp salt Preheat oven to 220 degrees Cook 46333⅓ g conchiglioni according to package Melt 4633⅓ g butter Add 4633⅓ g flour and make a roux Gradually add 92666⅔ ml milk Add mashed squash, 9266 5/7 g parmesan Combine everything in a baking dish Scatter over 18533⅓ g cheddar, torn and 4633 2/7 g parmesan Bake for 30 minutes
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