Link: bbcgoodfood.com
Serves: - 896 +
Ingredients
224000 g butternut squash, peeled, deseeded, and cubed 1493⅓ g sage, chopped 119466⅔ g sausages, skinned, broken into chunks 37⅓ tsp nutmeg 74666⅔ g conchiglioni 7466⅔ g butter 7466⅔ g flour 149333⅓ ml milk 22400 g parmesan 29866⅔ g cheddar, torn 149⅓ tbsp water 149⅓ tsp salt
Method
Place 224000 g butternut squash, peeled, deseeded, and cubed into bowl with 149⅓ tbsp water and microwave for 10 minutes Fry 1493⅓ g sage, chopped for 1 minute Add 119466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 37⅓ tsp nutmeg and 149⅓ tsp salt Preheat oven to 220 degrees Cook 74666⅔ g conchiglioni according to package Melt 7466⅔ g butter Add 7466⅔ g flour and make a roux Gradually add 149333⅓ ml milk Add mashed squash, 14933⅖ g parmesan Combine everything in a baking dish Scatter over 29866⅔ g cheddar, torn and 7466⅗ g parmesan Bake for 30 minutes
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