Link: bbcgoodfood.com
Serves: - 572 +
Ingredients
143000 g butternut squash, peeled, deseeded, and cubed 953⅓ g sage, chopped 76266⅔ g sausages, skinned, broken into chunks 23⅚ tsp nutmeg 47666⅔ g conchiglioni 4766⅔ g butter 4766⅔ g flour 95333⅓ ml milk 14300 g parmesan 19066⅔ g cheddar, torn 95⅓ tbsp water 95⅓ tsp salt
Method
Place 143000 g butternut squash, peeled, deseeded, and cubed into bowl with 95⅓ tbsp water and microwave for 10 minutes Fry 953⅓ g sage, chopped for 1 minute Add 76266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23⅚ tsp nutmeg and 95⅓ tsp salt Preheat oven to 220 degrees Cook 47666⅔ g conchiglioni according to package Melt 4766⅔ g butter Add 4766⅔ g flour and make a roux Gradually add 95333⅓ ml milk Add mashed squash, 9533 5/13 g parmesan Combine everything in a baking dish Scatter over 19066⅔ g cheddar, torn and 4766 8/13 g parmesan Bake for 30 minutes
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