Link: bbcgoodfood.com
Serves: - 1067 +
Ingredients
266750 g butternut squash, peeled, deseeded, and cubed 1778⅓ g sage, chopped 142266⅔ g sausages, skinned, broken into chunks 44 6/13 tsp nutmeg 88916⅔ g conchiglioni 8891⅔ g butter 8891⅔ g flour 177833⅓ ml milk 26675 g parmesan 35566⅔ g cheddar, torn 177⅚ tbsp water 177⅚ tsp salt
Method
Place 266750 g butternut squash, peeled, deseeded, and cubed into bowl with 177⅚ tbsp water and microwave for 10 minutes Fry 1778⅓ g sage, chopped for 1 minute Add 142266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 44 6/13 tsp nutmeg and 177⅚ tsp salt Preheat oven to 220 degrees Cook 88916⅔ g conchiglioni according to package Melt 8891⅔ g butter Add 8891⅔ g flour and make a roux Gradually add 177833⅓ ml milk Add mashed squash, 17783 5/12 g parmesan Combine everything in a baking dish Scatter over 35566⅔ g cheddar, torn and 8891 7/12 g parmesan Bake for 30 minutes
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