Link: bbcgoodfood.com
Serves: - 968 +
Ingredients
242000 g butternut squash, peeled, deseeded, and cubed 1613⅓ g sage, chopped 129066⅔ g sausages, skinned, broken into chunks 40⅓ tsp nutmeg 80666⅔ g conchiglioni 8066⅔ g butter 8066⅔ g flour 161333⅓ ml milk 24200 g parmesan 32266⅔ g cheddar, torn 161⅓ tbsp water 161⅓ tsp salt
Method
Place 242000 g butternut squash, peeled, deseeded, and cubed into bowl with 161⅓ tbsp water and microwave for 10 minutes Fry 1613⅓ g sage, chopped for 1 minute Add 129066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40⅓ tsp nutmeg and 161⅓ tsp salt Preheat oven to 220 degrees Cook 80666⅔ g conchiglioni according to package Melt 8066⅔ g butter Add 8066⅔ g flour and make a roux Gradually add 161333⅓ ml milk Add mashed squash, 16133 5/12 g parmesan Combine everything in a baking dish Scatter over 32266⅔ g cheddar, torn and 8066 7/12 g parmesan Bake for 30 minutes
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