Link: bbcgoodfood.com
Serves: - 980 +
Ingredients
245000 g butternut squash, peeled, deseeded, and cubed 1633⅓ g sage, chopped 130666⅔ g sausages, skinned, broken into chunks 40⅚ tsp nutmeg 81666⅔ g conchiglioni 8166⅔ g butter 8166⅔ g flour 163333⅓ ml milk 24500 g parmesan 32666⅔ g cheddar, torn 163⅓ tbsp water 163⅓ tsp salt
Method
Place 245000 g butternut squash, peeled, deseeded, and cubed into bowl with 163⅓ tbsp water and microwave for 10 minutes Fry 1633⅓ g sage, chopped for 1 minute Add 130666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 40⅚ tsp nutmeg and 163⅓ tsp salt Preheat oven to 220 degrees Cook 81666⅔ g conchiglioni according to package Melt 8166⅔ g butter Add 8166⅔ g flour and make a roux Gradually add 163333⅓ ml milk Add mashed squash, 16333 5/12 g parmesan Combine everything in a baking dish Scatter over 32666⅔ g cheddar, torn and 8166 7/12 g parmesan Bake for 30 minutes
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