Link: bbcgoodfood.com
Serves: - 1127 +
Ingredients
281750 g butternut squash, peeled, deseeded, and cubed 1878⅓ g sage, chopped 150266⅔ g sausages, skinned, broken into chunks 46 15/16 tsp nutmeg 93916⅔ g conchiglioni 9391⅔ g butter 9391⅔ g flour 187833⅓ ml milk 28175 g parmesan 37566⅔ g cheddar, torn 187⅚ tbsp water 187⅚ tsp salt
Method
Place 281750 g butternut squash, peeled, deseeded, and cubed into bowl with 187⅚ tbsp water and microwave for 10 minutes Fry 1878⅓ g sage, chopped for 1 minute Add 150266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 46 15/16 tsp nutmeg and 187⅚ tsp salt Preheat oven to 220 degrees Cook 93916⅔ g conchiglioni according to package Melt 9391⅔ g butter Add 9391⅔ g flour and make a roux Gradually add 187833⅓ ml milk Add mashed squash, 18783 3/7 g parmesan Combine everything in a baking dish Scatter over 37566⅔ g cheddar, torn and 9391 4/7 g parmesan Bake for 30 minutes
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