Link: bbcgoodfood.com
Serves: - 1301 +
Ingredients
325250 g butternut squash, peeled, deseeded, and cubed 2168⅓ g sage, chopped 173466⅔ g sausages, skinned, broken into chunks 54 3/14 tsp nutmeg 108416⅔ g conchiglioni 10841⅔ g butter 10841⅔ g flour 216833⅓ ml milk 32525 g parmesan 43366⅔ g cheddar, torn 216⅚ tbsp water 216⅚ tsp salt
Method
Place 325250 g butternut squash, peeled, deseeded, and cubed into bowl with 216⅚ tbsp water and microwave for 10 minutes Fry 2168⅓ g sage, chopped for 1 minute Add 173466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 54 3/14 tsp nutmeg and 216⅚ tsp salt Preheat oven to 220 degrees Cook 108416⅔ g conchiglioni according to package Melt 10841⅔ g butter Add 10841⅔ g flour and make a roux Gradually add 216833⅓ ml milk Add mashed squash, 21683 4/9 g parmesan Combine everything in a baking dish Scatter over 43366⅔ g cheddar, torn and 10841 5/9 g parmesan Bake for 30 minutes
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