Link: bbcgoodfood.com
Serves: - 992 +
Ingredients
248000 g butternut squash, peeled, deseeded, and cubed 1653⅓ g sage, chopped 132266⅔ g sausages, skinned, broken into chunks 41⅓ tsp nutmeg 82666⅔ g conchiglioni 8266⅔ g butter 8266⅔ g flour 165333⅓ ml milk 24800 g parmesan 33066⅔ g cheddar, torn 165⅓ tbsp water 165⅓ tsp salt
Method
Place 248000 g butternut squash, peeled, deseeded, and cubed into bowl with 165⅓ tbsp water and microwave for 10 minutes Fry 1653⅓ g sage, chopped for 1 minute Add 132266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41⅓ tsp nutmeg and 165⅓ tsp salt Preheat oven to 220 degrees Cook 82666⅔ g conchiglioni according to package Melt 8266⅔ g butter Add 8266⅔ g flour and make a roux Gradually add 165333⅓ ml milk Add mashed squash, 16533 5/12 g parmesan Combine everything in a baking dish Scatter over 33066⅔ g cheddar, torn and 8266 7/12 g parmesan Bake for 30 minutes
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