Link: bbcgoodfood.com
Serves: - 1063 +
Ingredients
265750 g butternut squash, peeled, deseeded, and cubed 1771⅔ g sage, chopped 141733⅓ g sausages, skinned, broken into chunks 44 2/7 tsp nutmeg 88583⅓ g conchiglioni 8858⅓ g butter 8858⅓ g flour 177166⅔ ml milk 26575 g parmesan 35433⅓ g cheddar, torn 177⅙ tbsp water 177⅙ tsp salt
Method
Place 265750 g butternut squash, peeled, deseeded, and cubed into bowl with 177⅙ tbsp water and microwave for 10 minutes Fry 1771⅔ g sage, chopped for 1 minute Add 141733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 2/7 tsp nutmeg and 177⅙ tsp salt Preheat oven to 220 degrees Cook 88583⅓ g conchiglioni according to package Melt 8858⅓ g butter Add 8858⅓ g flour and make a roux Gradually add 177166⅔ ml milk Add mashed squash, 17716¾ g parmesan Combine everything in a baking dish Scatter over 35433⅓ g cheddar, torn and 8858¼ g parmesan Bake for 30 minutes
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