Link: bbcgoodfood.com
Serves: - 1133 +
Ingredients
283250 g butternut squash, peeled, deseeded, and cubed 1888⅓ g sage, chopped 151066⅔ g sausages, skinned, broken into chunks 47 3/14 tsp nutmeg 94416⅔ g conchiglioni 9441⅔ g butter 9441⅔ g flour 188833⅓ ml milk 28325 g parmesan 37766⅔ g cheddar, torn 188⅚ tbsp water 188⅚ tsp salt
Method
Place 283250 g butternut squash, peeled, deseeded, and cubed into bowl with 188⅚ tbsp water and microwave for 10 minutes Fry 1888⅓ g sage, chopped for 1 minute Add 151066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 47 3/14 tsp nutmeg and 188⅚ tsp salt Preheat oven to 220 degrees Cook 94416⅔ g conchiglioni according to package Melt 9441⅔ g butter Add 9441⅔ g flour and make a roux Gradually add 188833⅓ ml milk Add mashed squash, 18883 3/7 g parmesan Combine everything in a baking dish Scatter over 37766⅔ g cheddar, torn and 9441 4/7 g parmesan Bake for 30 minutes
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