Link: bbcgoodfood.com
Serves: - 1061 +
Ingredients
265250 g butternut squash, peeled, deseeded, and cubed 1768⅓ g sage, chopped 141466⅔ g sausages, skinned, broken into chunks 44 3/14 tsp nutmeg 88416⅔ g conchiglioni 8841⅔ g butter 8841⅔ g flour 176833⅓ ml milk 26525 g parmesan 35366⅔ g cheddar, torn 176⅚ tbsp water 176⅚ tsp salt
Method
Place 265250 g butternut squash, peeled, deseeded, and cubed into bowl with 176⅚ tbsp water and microwave for 10 minutes Fry 1768⅓ g sage, chopped for 1 minute Add 141466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 3/14 tsp nutmeg and 176⅚ tsp salt Preheat oven to 220 degrees Cook 88416⅔ g conchiglioni according to package Melt 8841⅔ g butter Add 8841⅔ g flour and make a roux Gradually add 176833⅓ ml milk Add mashed squash, 17683 5/12 g parmesan Combine everything in a baking dish Scatter over 35366⅔ g cheddar, torn and 8841 7/12 g parmesan Bake for 30 minutes
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