Link: bbcgoodfood.com
Serves: - 940 +
Ingredients
235000 g butternut squash, peeled, deseeded, and cubed 1566⅔ g sage, chopped 125333⅓ g sausages, skinned, broken into chunks 39⅙ tsp nutmeg 78333⅓ g conchiglioni 7833⅓ g butter 7833⅓ g flour 156666⅔ ml milk 23500 g parmesan 31333⅓ g cheddar, torn 156⅔ tbsp water 156⅔ tsp salt
Method
Place 235000 g butternut squash, peeled, deseeded, and cubed into bowl with 156⅔ tbsp water and microwave for 10 minutes Fry 1566⅔ g sage, chopped for 1 minute Add 125333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅙ tsp nutmeg and 156⅔ tsp salt Preheat oven to 220 degrees Cook 78333⅓ g conchiglioni according to package Melt 7833⅓ g butter Add 7833⅓ g flour and make a roux Gradually add 156666⅔ ml milk Add mashed squash, 15666¾ g parmesan Combine everything in a baking dish Scatter over 31333⅓ g cheddar, torn and 7833¼ g parmesan Bake for 30 minutes
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