Link: bbcgoodfood.com
Serves: - 1085 +
Ingredients
271250 g butternut squash, peeled, deseeded, and cubed 1808⅓ g sage, chopped 144666⅔ g sausages, skinned, broken into chunks 45 3/14 tsp nutmeg 90416⅔ g conchiglioni 9041⅔ g butter 9041⅔ g flour 180833⅓ ml milk 27125 g parmesan 36166⅔ g cheddar, torn 180⅚ tbsp water 180⅚ tsp salt
Method
Place 271250 g butternut squash, peeled, deseeded, and cubed into bowl with 180⅚ tbsp water and microwave for 10 minutes Fry 1808⅓ g sage, chopped for 1 minute Add 144666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 45 3/14 tsp nutmeg and 180⅚ tsp salt Preheat oven to 220 degrees Cook 90416⅔ g conchiglioni according to package Melt 9041⅔ g butter Add 9041⅔ g flour and make a roux Gradually add 180833⅓ ml milk Add mashed squash, 18083 3/7 g parmesan Combine everything in a baking dish Scatter over 36166⅔ g cheddar, torn and 9041 4/7 g parmesan Bake for 30 minutes
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