Link: bbcgoodfood.com
Serves: - 970 +
Ingredients
242500 g butternut squash, peeled, deseeded, and cubed 1616⅔ g sage, chopped 129333⅓ g sausages, skinned, broken into chunks 40 5/12 tsp nutmeg 80833⅓ g conchiglioni 8083⅓ g butter 8083⅓ g flour 161666⅔ ml milk 24250 g parmesan 32333⅓ g cheddar, torn 161⅔ tbsp water 161⅔ tsp salt
Method
Place 242500 g butternut squash, peeled, deseeded, and cubed into bowl with 161⅔ tbsp water and microwave for 10 minutes Fry 1616⅔ g sage, chopped for 1 minute Add 129333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40 5/12 tsp nutmeg and 161⅔ tsp salt Preheat oven to 220 degrees Cook 80833⅓ g conchiglioni according to package Melt 8083⅓ g butter Add 8083⅓ g flour and make a roux Gradually add 161666⅔ ml milk Add mashed squash, 16166¾ g parmesan Combine everything in a baking dish Scatter over 32333⅓ g cheddar, torn and 8083¼ g parmesan Bake for 30 minutes
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