Link: bbcgoodfood.com
Serves: - 872 +
Ingredients
218000 g butternut squash, peeled, deseeded, and cubed 1453⅓ g sage, chopped 116266⅔ g sausages, skinned, broken into chunks 36⅓ tsp nutmeg 72666⅔ g conchiglioni 7266⅔ g butter 7266⅔ g flour 145333⅓ ml milk 21800 g parmesan 29066⅔ g cheddar, torn 145⅓ tbsp water 145⅓ tsp salt
Method
Place 218000 g butternut squash, peeled, deseeded, and cubed into bowl with 145⅓ tbsp water and microwave for 10 minutes Fry 1453⅓ g sage, chopped for 1 minute Add 116266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 36⅓ tsp nutmeg and 145⅓ tsp salt Preheat oven to 220 degrees Cook 72666⅔ g conchiglioni according to package Melt 7266⅔ g butter Add 7266⅔ g flour and make a roux Gradually add 145333⅓ ml milk Add mashed squash, 14533⅖ g parmesan Combine everything in a baking dish Scatter over 29066⅔ g cheddar, torn and 7266⅗ g parmesan Bake for 30 minutes
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