Link: bbcgoodfood.com
Serves: - 580 +
Ingredients
145000 g butternut squash, peeled, deseeded, and cubed 966⅔ g sage, chopped 77333⅓ g sausages, skinned, broken into chunks 24⅙ tsp nutmeg 48333⅓ g conchiglioni 4833⅓ g butter 4833⅓ g flour 96666⅔ ml milk 14500 g parmesan 19333⅓ g cheddar, torn 96⅔ tbsp water 96⅔ tsp salt
Method
Place 145000 g butternut squash, peeled, deseeded, and cubed into bowl with 96⅔ tbsp water and microwave for 10 minutes Fry 966⅔ g sage, chopped for 1 minute Add 77333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24⅙ tsp nutmeg and 96⅔ tsp salt Preheat oven to 220 degrees Cook 48333⅓ g conchiglioni according to package Melt 4833⅓ g butter Add 4833⅓ g flour and make a roux Gradually add 96666⅔ ml milk Add mashed squash, 9666 5/7 g parmesan Combine everything in a baking dish Scatter over 19333⅓ g cheddar, torn and 4833 2/7 g parmesan Bake for 30 minutes
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