Link: bbcgoodfood.com
Serves: - 469 +
Ingredients
117250 g butternut squash, peeled, deseeded, and cubed 781⅔ g sage, chopped 62533⅓ g sausages, skinned, broken into chunks 19 7/13 tsp nutmeg 39083⅓ g conchiglioni 3908⅓ g butter 3908⅓ g flour 78166⅔ ml milk 11725 g parmesan 15633⅓ g cheddar, torn 78⅙ tbsp water 78⅙ tsp salt
Method
Place 117250 g butternut squash, peeled, deseeded, and cubed into bowl with 78⅙ tbsp water and microwave for 10 minutes Fry 781⅔ g sage, chopped for 1 minute Add 62533⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 19 7/13 tsp nutmeg and 78⅙ tsp salt Preheat oven to 220 degrees Cook 39083⅓ g conchiglioni according to package Melt 3908⅓ g butter Add 3908⅓ g flour and make a roux Gradually add 78166⅔ ml milk Add mashed squash, 7816 7/10 g parmesan Combine everything in a baking dish Scatter over 15633⅓ g cheddar, torn and 3908 3/10 g parmesan Bake for 30 minutes
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