Link: bbcgoodfood.com
Serves: - 1121 +
Ingredients
280250 g butternut squash, peeled, deseeded, and cubed 1868⅓ g sage, chopped 149466⅔ g sausages, skinned, broken into chunks 46 5/7 tsp nutmeg 93416⅔ g conchiglioni 9341⅔ g butter 9341⅔ g flour 186833⅓ ml milk 28025 g parmesan 37366⅔ g cheddar, torn 186⅚ tbsp water 186⅚ tsp salt
Method
Place 280250 g butternut squash, peeled, deseeded, and cubed into bowl with 186⅚ tbsp water and microwave for 10 minutes Fry 1868⅓ g sage, chopped for 1 minute Add 149466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 5/7 tsp nutmeg and 186⅚ tsp salt Preheat oven to 220 degrees Cook 93416⅔ g conchiglioni according to package Melt 9341⅔ g butter Add 9341⅔ g flour and make a roux Gradually add 186833⅓ ml milk Add mashed squash, 18683 3/7 g parmesan Combine everything in a baking dish Scatter over 37366⅔ g cheddar, torn and 9341 4/7 g parmesan Bake for 30 minutes
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