Link: bbcgoodfood.com
Serves: - 820 +
Ingredients
205000 g butternut squash, peeled, deseeded, and cubed 1366⅔ g sage, chopped 109333⅓ g sausages, skinned, broken into chunks 34⅙ tsp nutmeg 68333⅓ g conchiglioni 6833⅓ g butter 6833⅓ g flour 136666⅔ ml milk 20500 g parmesan 27333⅓ g cheddar, torn 136⅔ tbsp water 136⅔ tsp salt
Method
Place 205000 g butternut squash, peeled, deseeded, and cubed into bowl with 136⅔ tbsp water and microwave for 10 minutes Fry 1366⅔ g sage, chopped for 1 minute Add 109333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 34⅙ tsp nutmeg and 136⅔ tsp salt Preheat oven to 220 degrees Cook 68333⅓ g conchiglioni according to package Melt 6833⅓ g butter Add 6833⅓ g flour and make a roux Gradually add 136666⅔ ml milk Add mashed squash, 13666 11/15 g parmesan Combine everything in a baking dish Scatter over 27333⅓ g cheddar, torn and 6833 4/15 g parmesan Bake for 30 minutes
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