Link: bbcgoodfood.com
Serves: - 944 +
Ingredients
236000 g butternut squash, peeled, deseeded, and cubed 1573⅓ g sage, chopped 125866⅔ g sausages, skinned, broken into chunks 39⅓ tsp nutmeg 78666⅔ g conchiglioni 7866⅔ g butter 7866⅔ g flour 157333⅓ ml milk 23600 g parmesan 31466⅔ g cheddar, torn 157⅓ tbsp water 157⅓ tsp salt
Method
Place 236000 g butternut squash, peeled, deseeded, and cubed into bowl with 157⅓ tbsp water and microwave for 10 minutes Fry 1573⅓ g sage, chopped for 1 minute Add 125866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅓ tsp nutmeg and 157⅓ tsp salt Preheat oven to 220 degrees Cook 78666⅔ g conchiglioni according to package Melt 7866⅔ g butter Add 7866⅔ g flour and make a roux Gradually add 157333⅓ ml milk Add mashed squash, 15733 5/12 g parmesan Combine everything in a baking dish Scatter over 31466⅔ g cheddar, torn and 7866 7/12 g parmesan Bake for 30 minutes
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