Link: bbcgoodfood.com
Serves: - 1043 +
Ingredients
260750 g butternut squash, peeled, deseeded, and cubed 1738⅓ g sage, chopped 139066⅔ g sausages, skinned, broken into chunks 43 6/13 tsp nutmeg 86916⅔ g conchiglioni 8691⅔ g butter 8691⅔ g flour 173833⅓ ml milk 26075 g parmesan 34766⅔ g cheddar, torn 173⅚ tbsp water 173⅚ tsp salt
Method
Place 260750 g butternut squash, peeled, deseeded, and cubed into bowl with 173⅚ tbsp water and microwave for 10 minutes Fry 1738⅓ g sage, chopped for 1 minute Add 139066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 43 6/13 tsp nutmeg and 173⅚ tsp salt Preheat oven to 220 degrees Cook 86916⅔ g conchiglioni according to package Melt 8691⅔ g butter Add 8691⅔ g flour and make a roux Gradually add 173833⅓ ml milk Add mashed squash, 17383 5/12 g parmesan Combine everything in a baking dish Scatter over 34766⅔ g cheddar, torn and 8691 7/12 g parmesan Bake for 30 minutes
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