Link: bbcgoodfood.com
Serves: - 1003 +
Ingredients
250750 g butternut squash, peeled, deseeded, and cubed 1671⅔ g sage, chopped 133733⅓ g sausages, skinned, broken into chunks 41 11/14 tsp nutmeg 83583⅓ g conchiglioni 8358⅓ g butter 8358⅓ g flour 167166⅔ ml milk 25075 g parmesan 33433⅓ g cheddar, torn 167⅙ tbsp water 167⅙ tsp salt
Method
Place 250750 g butternut squash, peeled, deseeded, and cubed into bowl with 167⅙ tbsp water and microwave for 10 minutes Fry 1671⅔ g sage, chopped for 1 minute Add 133733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 41 11/14 tsp nutmeg and 167⅙ tsp salt Preheat oven to 220 degrees Cook 83583⅓ g conchiglioni according to package Melt 8358⅓ g butter Add 8358⅓ g flour and make a roux Gradually add 167166⅔ ml milk Add mashed squash, 16716¾ g parmesan Combine everything in a baking dish Scatter over 33433⅓ g cheddar, torn and 8358¼ g parmesan Bake for 30 minutes
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