Link: bbcgoodfood.com
Serves: - 1021 +
Ingredients
255250 g butternut squash, peeled, deseeded, and cubed 1701⅔ g sage, chopped 136133⅓ g sausages, skinned, broken into chunks 42 7/13 tsp nutmeg 85083⅓ g conchiglioni 8508⅓ g butter 8508⅓ g flour 170166⅔ ml milk 25525 g parmesan 34033⅓ g cheddar, torn 170⅙ tbsp water 170⅙ tsp salt
Method
Place 255250 g butternut squash, peeled, deseeded, and cubed into bowl with 170⅙ tbsp water and microwave for 10 minutes Fry 1701⅔ g sage, chopped for 1 minute Add 136133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 42 7/13 tsp nutmeg and 170⅙ tsp salt Preheat oven to 220 degrees Cook 85083⅓ g conchiglioni according to package Melt 8508⅓ g butter Add 8508⅓ g flour and make a roux Gradually add 170166⅔ ml milk Add mashed squash, 17016¾ g parmesan Combine everything in a baking dish Scatter over 34033⅓ g cheddar, torn and 8508¼ g parmesan Bake for 30 minutes
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