Link: bbcgoodfood.com
Serves: - 950 +
Ingredients
237500 g butternut squash, peeled, deseeded, and cubed 1583⅓ g sage, chopped 126666⅔ g sausages, skinned, broken into chunks 39 7/12 tsp nutmeg 79166⅔ g conchiglioni 7916⅔ g butter 7916⅔ g flour 158333⅓ ml milk 23750 g parmesan 31666⅔ g cheddar, torn 158⅓ tbsp water 158⅓ tsp salt
Method
Place 237500 g butternut squash, peeled, deseeded, and cubed into bowl with 158⅓ tbsp water and microwave for 10 minutes Fry 1583⅓ g sage, chopped for 1 minute Add 126666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39 7/12 tsp nutmeg and 158⅓ tsp salt Preheat oven to 220 degrees Cook 79166⅔ g conchiglioni according to package Melt 7916⅔ g butter Add 7916⅔ g flour and make a roux Gradually add 158333⅓ ml milk Add mashed squash, 15833 5/12 g parmesan Combine everything in a baking dish Scatter over 31666⅔ g cheddar, torn and 7916 7/12 g parmesan Bake for 30 minutes
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