Link: bbcgoodfood.com
Serves: - 1157 +
Ingredients
289250 g butternut squash, peeled, deseeded, and cubed 1928⅓ g sage, chopped 154266⅔ g sausages, skinned, broken into chunks 48 3/14 tsp nutmeg 96416⅔ g conchiglioni 9641⅔ g butter 9641⅔ g flour 192833⅓ ml milk 28925 g parmesan 38566⅔ g cheddar, torn 192⅚ tbsp water 192⅚ tsp salt
Method
Place 289250 g butternut squash, peeled, deseeded, and cubed into bowl with 192⅚ tbsp water and microwave for 10 minutes Fry 1928⅓ g sage, chopped for 1 minute Add 154266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 48 3/14 tsp nutmeg and 192⅚ tsp salt Preheat oven to 220 degrees Cook 96416⅔ g conchiglioni according to package Melt 9641⅔ g butter Add 9641⅔ g flour and make a roux Gradually add 192833⅓ ml milk Add mashed squash, 19283 3/7 g parmesan Combine everything in a baking dish Scatter over 38566⅔ g cheddar, torn and 9641 4/7 g parmesan Bake for 30 minutes
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