Link: bbcgoodfood.com
Serves: - 560 +
Ingredients
140000 g butternut squash, peeled, deseeded, and cubed 933⅓ g sage, chopped 74666⅔ g sausages, skinned, broken into chunks 23⅓ tsp nutmeg 46666⅔ g conchiglioni 4666⅔ g butter 4666⅔ g flour 93333⅓ ml milk 14000 g parmesan 18666⅔ g cheddar, torn 93⅓ tbsp water 93⅓ tsp salt
Method
Place 140000 g butternut squash, peeled, deseeded, and cubed into bowl with 93⅓ tbsp water and microwave for 10 minutes Fry 933⅓ g sage, chopped for 1 minute Add 74666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅓ tsp nutmeg and 93⅓ tsp salt Preheat oven to 220 degrees Cook 46666⅔ g conchiglioni according to package Melt 4666⅔ g butter Add 4666⅔ g flour and make a roux Gradually add 93333⅓ ml milk Add mashed squash, 9333 5/13 g parmesan Combine everything in a baking dish Scatter over 18666⅔ g cheddar, torn and 4666 8/13 g parmesan Bake for 30 minutes
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