Link: bbcgoodfood.com
Serves: - 377 +
Ingredients
94250 g butternut squash, peeled, deseeded, and cubed 628⅓ g sage, chopped 50266⅔ g sausages, skinned, broken into chunks 15 5/7 tsp nutmeg 31416⅔ g conchiglioni 3141⅔ g butter 3141⅔ g flour 62833⅓ ml milk 9425 g parmesan 12566⅔ g cheddar, torn 62⅚ tbsp water 62⅚ tsp salt
Method
Place 94250 g butternut squash, peeled, deseeded, and cubed into bowl with 62⅚ tbsp water and microwave for 10 minutes Fry 628⅓ g sage, chopped for 1 minute Add 50266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 15 5/7 tsp nutmeg and 62⅚ tsp salt Preheat oven to 220 degrees Cook 31416⅔ g conchiglioni according to package Melt 3141⅔ g butter Add 3141⅔ g flour and make a roux Gradually add 62833⅓ ml milk Add mashed squash, 6283 4/11 g parmesan Combine everything in a baking dish Scatter over 12566⅔ g cheddar, torn and 3141 7/11 g parmesan Bake for 30 minutes
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