Link: bbcgoodfood.com
Serves: - 628 +
Ingredients
157000 g butternut squash, peeled, deseeded, and cubed 1046⅔ g sage, chopped 83733⅓ g sausages, skinned, broken into chunks 26⅙ tsp nutmeg 52333⅓ g conchiglioni 5233⅓ g butter 5233⅓ g flour 104666⅔ ml milk 15700 g parmesan 20933⅓ g cheddar, torn 104⅔ tbsp water 104⅔ tsp salt
Method
Place 157000 g butternut squash, peeled, deseeded, and cubed into bowl with 104⅔ tbsp water and microwave for 10 minutes Fry 1046⅔ g sage, chopped for 1 minute Add 83733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26⅙ tsp nutmeg and 104⅔ tsp salt Preheat oven to 220 degrees Cook 52333⅓ g conchiglioni according to package Melt 5233⅓ g butter Add 5233⅓ g flour and make a roux Gradually add 104666⅔ ml milk Add mashed squash, 10466 5/7 g parmesan Combine everything in a baking dish Scatter over 20933⅓ g cheddar, torn and 5233 2/7 g parmesan Bake for 30 minutes
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