Link: bbcgoodfood.com
Serves: - 716 +
Ingredients
179000 g butternut squash, peeled, deseeded, and cubed 1193⅓ g sage, chopped 95466⅔ g sausages, skinned, broken into chunks 29⅚ tsp nutmeg 59666⅔ g conchiglioni 5966⅔ g butter 5966⅔ g flour 119333⅓ ml milk 17900 g parmesan 23866⅔ g cheddar, torn 119⅓ tbsp water 119⅓ tsp salt
Method
Place 179000 g butternut squash, peeled, deseeded, and cubed into bowl with 119⅓ tbsp water and microwave for 10 minutes Fry 1193⅓ g sage, chopped for 1 minute Add 95466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29⅚ tsp nutmeg and 119⅓ tsp salt Preheat oven to 220 degrees Cook 59666⅔ g conchiglioni according to package Melt 5966⅔ g butter Add 5966⅔ g flour and make a roux Gradually add 119333⅓ ml milk Add mashed squash, 11933⅖ g parmesan Combine everything in a baking dish Scatter over 23866⅔ g cheddar, torn and 5966⅗ g parmesan Bake for 30 minutes
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