Link: bbcgoodfood.com
Serves: - 652 +
Ingredients
163000 g butternut squash, peeled, deseeded, and cubed 1086⅔ g sage, chopped 86933⅓ g sausages, skinned, broken into chunks 27⅙ tsp nutmeg 54333⅓ g conchiglioni 5433⅓ g butter 5433⅓ g flour 108666⅔ ml milk 16300 g parmesan 21733⅓ g cheddar, torn 108⅔ tbsp water 108⅔ tsp salt
Method
Place 163000 g butternut squash, peeled, deseeded, and cubed into bowl with 108⅔ tbsp water and microwave for 10 minutes Fry 1086⅔ g sage, chopped for 1 minute Add 86933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27⅙ tsp nutmeg and 108⅔ tsp salt Preheat oven to 220 degrees Cook 54333⅓ g conchiglioni according to package Melt 5433⅓ g butter Add 5433⅓ g flour and make a roux Gradually add 108666⅔ ml milk Add mashed squash, 10866 8/11 g parmesan Combine everything in a baking dish Scatter over 21733⅓ g cheddar, torn and 5433 3/11 g parmesan Bake for 30 minutes
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