Link: bbcgoodfood.com
Serves: - 956 +
Ingredients
239000 g butternut squash, peeled, deseeded, and cubed 1593⅓ g sage, chopped 127466⅔ g sausages, skinned, broken into chunks 39⅚ tsp nutmeg 79666⅔ g conchiglioni 7966⅔ g butter 7966⅔ g flour 159333⅓ ml milk 23900 g parmesan 31866⅔ g cheddar, torn 159⅓ tbsp water 159⅓ tsp salt
Method
Place 239000 g butternut squash, peeled, deseeded, and cubed into bowl with 159⅓ tbsp water and microwave for 10 minutes Fry 1593⅓ g sage, chopped for 1 minute Add 127466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 39⅚ tsp nutmeg and 159⅓ tsp salt Preheat oven to 220 degrees Cook 79666⅔ g conchiglioni according to package Melt 7966⅔ g butter Add 7966⅔ g flour and make a roux Gradually add 159333⅓ ml milk Add mashed squash, 15933 5/12 g parmesan Combine everything in a baking dish Scatter over 31866⅔ g cheddar, torn and 7966 7/12 g parmesan Bake for 30 minutes
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