Link: bbcgoodfood.com
Serves: - 784 +
Ingredients
196000 g butternut squash, peeled, deseeded, and cubed 1306⅔ g sage, chopped 104533⅓ g sausages, skinned, broken into chunks 32⅔ tsp nutmeg 65333⅓ g conchiglioni 6533⅓ g butter 6533⅓ g flour 130666⅔ ml milk 19600 g parmesan 26133⅓ g cheddar, torn 130⅔ tbsp water 130⅔ tsp salt
Method
Place 196000 g butternut squash, peeled, deseeded, and cubed into bowl with 130⅔ tbsp water and microwave for 10 minutes Fry 1306⅔ g sage, chopped for 1 minute Add 104533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 32⅔ tsp nutmeg and 130⅔ tsp salt Preheat oven to 220 degrees Cook 65333⅓ g conchiglioni according to package Melt 6533⅓ g butter Add 6533⅓ g flour and make a roux Gradually add 130666⅔ ml milk Add mashed squash, 13066 11/15 g parmesan Combine everything in a baking dish Scatter over 26133⅓ g cheddar, torn and 6533 4/15 g parmesan Bake for 30 minutes
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