Link: bbcgoodfood.com
Serves: - 331 +
Ingredients
82750 g butternut squash, peeled, deseeded, and cubed 551⅔ g sage, chopped 44133⅓ g sausages, skinned, broken into chunks 13 11/14 tsp nutmeg 27583⅓ g conchiglioni 2758⅓ g butter 2758⅓ g flour 55166⅔ ml milk 8275 g parmesan 11033⅓ g cheddar, torn 55⅙ tbsp water 55⅙ tsp salt
Method
Place 82750 g butternut squash, peeled, deseeded, and cubed into bowl with 55⅙ tbsp water and microwave for 10 minutes Fry 551⅔ g sage, chopped for 1 minute Add 44133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 13 11/14 tsp nutmeg and 55⅙ tsp salt Preheat oven to 220 degrees Cook 27583⅓ g conchiglioni according to package Melt 2758⅓ g butter Add 2758⅓ g flour and make a roux Gradually add 55166⅔ ml milk Add mashed squash, 5516 9/13 g parmesan Combine everything in a baking dish Scatter over 11033⅓ g cheddar, torn and 2758 4/13 g parmesan Bake for 30 minutes
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