Link: bbcgoodfood.com
Serves: - 868 +
Ingredients
217000 g butternut squash, peeled, deseeded, and cubed 1446⅔ g sage, chopped 115733⅓ g sausages, skinned, broken into chunks 36⅙ tsp nutmeg 72333⅓ g conchiglioni 7233⅓ g butter 7233⅓ g flour 144666⅔ ml milk 21700 g parmesan 28933⅓ g cheddar, torn 144⅔ tbsp water 144⅔ tsp salt
Method
Place 217000 g butternut squash, peeled, deseeded, and cubed into bowl with 144⅔ tbsp water and microwave for 10 minutes Fry 1446⅔ g sage, chopped for 1 minute Add 115733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅙ tsp nutmeg and 144⅔ tsp salt Preheat oven to 220 degrees Cook 72333⅓ g conchiglioni according to package Melt 7233⅓ g butter Add 7233⅓ g flour and make a roux Gradually add 144666⅔ ml milk Add mashed squash, 14466 11/15 g parmesan Combine everything in a baking dish Scatter over 28933⅓ g cheddar, torn and 7233 4/15 g parmesan Bake for 30 minutes
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