Link: bbcgoodfood.com
Serves: - 976 +
Ingredients
244000 g butternut squash, peeled, deseeded, and cubed 1626⅔ g sage, chopped 130133⅓ g sausages, skinned, broken into chunks 40⅔ tsp nutmeg 81333⅓ g conchiglioni 8133⅓ g butter 8133⅓ g flour 162666⅔ ml milk 24400 g parmesan 32533⅓ g cheddar, torn 162⅔ tbsp water 162⅔ tsp salt
Method
Place 244000 g butternut squash, peeled, deseeded, and cubed into bowl with 162⅔ tbsp water and microwave for 10 minutes Fry 1626⅔ g sage, chopped for 1 minute Add 130133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40⅔ tsp nutmeg and 162⅔ tsp salt Preheat oven to 220 degrees Cook 81333⅓ g conchiglioni according to package Melt 8133⅓ g butter Add 8133⅓ g flour and make a roux Gradually add 162666⅔ ml milk Add mashed squash, 16266¾ g parmesan Combine everything in a baking dish Scatter over 32533⅓ g cheddar, torn and 8133¼ g parmesan Bake for 30 minutes
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