Link: bbcgoodfood.com
Serves: - 656 +
Ingredients
164000 g butternut squash, peeled, deseeded, and cubed 1093⅓ g sage, chopped 87466⅔ g sausages, skinned, broken into chunks 27⅓ tsp nutmeg 54666⅔ g conchiglioni 5466⅔ g butter 5466⅔ g flour 109333⅓ ml milk 16400 g parmesan 21866⅔ g cheddar, torn 109⅓ tbsp water 109⅓ tsp salt
Method
Place 164000 g butternut squash, peeled, deseeded, and cubed into bowl with 109⅓ tbsp water and microwave for 10 minutes Fry 1093⅓ g sage, chopped for 1 minute Add 87466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27⅓ tsp nutmeg and 109⅓ tsp salt Preheat oven to 220 degrees Cook 54666⅔ g conchiglioni according to package Melt 5466⅔ g butter Add 5466⅔ g flour and make a roux Gradually add 109333⅓ ml milk Add mashed squash, 10933 5/13 g parmesan Combine everything in a baking dish Scatter over 21866⅔ g cheddar, torn and 5466 8/13 g parmesan Bake for 30 minutes
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