Link: bbcgoodfood.com
Serves: - 1123 +
Ingredients
280750 g butternut squash, peeled, deseeded, and cubed 1871⅔ g sage, chopped 149733⅓ g sausages, skinned, broken into chunks 46 11/14 tsp nutmeg 93583⅓ g conchiglioni 9358⅓ g butter 9358⅓ g flour 187166⅔ ml milk 28075 g parmesan 37433⅓ g cheddar, torn 187⅙ tbsp water 187⅙ tsp salt
Method
Place 280750 g butternut squash, peeled, deseeded, and cubed into bowl with 187⅙ tbsp water and microwave for 10 minutes Fry 1871⅔ g sage, chopped for 1 minute Add 149733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 11/14 tsp nutmeg and 187⅙ tsp salt Preheat oven to 220 degrees Cook 93583⅓ g conchiglioni according to package Melt 9358⅓ g butter Add 9358⅓ g flour and make a roux Gradually add 187166⅔ ml milk Add mashed squash, 18716 10/13 g parmesan Combine everything in a baking dish Scatter over 37433⅓ g cheddar, torn and 9358 3/13 g parmesan Bake for 30 minutes
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