Link: bbcgoodfood.com
Serves: - 568 +
Ingredients
142000 g butternut squash, peeled, deseeded, and cubed 946⅔ g sage, chopped 75733⅓ g sausages, skinned, broken into chunks 23⅔ tsp nutmeg 47333⅓ g conchiglioni 4733⅓ g butter 4733⅓ g flour 94666⅔ ml milk 14200 g parmesan 18933⅓ g cheddar, torn 94⅔ tbsp water 94⅔ tsp salt
Method
Place 142000 g butternut squash, peeled, deseeded, and cubed into bowl with 94⅔ tbsp water and microwave for 10 minutes Fry 946⅔ g sage, chopped for 1 minute Add 75733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅔ tsp nutmeg and 94⅔ tsp salt Preheat oven to 220 degrees Cook 47333⅓ g conchiglioni according to package Melt 4733⅓ g butter Add 4733⅓ g flour and make a roux Gradually add 94666⅔ ml milk Add mashed squash, 9466 5/7 g parmesan Combine everything in a baking dish Scatter over 18933⅓ g cheddar, torn and 4733 2/7 g parmesan Bake for 30 minutes
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