Link: bbcgoodfood.com
Serves: - 553 +
Ingredients
138250 g butternut squash, peeled, deseeded, and cubed 921⅔ g sage, chopped 73733⅓ g sausages, skinned, broken into chunks 23 1/16 tsp nutmeg 46083⅓ g conchiglioni 4608⅓ g butter 4608⅓ g flour 92166⅔ ml milk 13825 g parmesan 18433⅓ g cheddar, torn 92⅙ tbsp water 92⅙ tsp salt
Method
Place 138250 g butternut squash, peeled, deseeded, and cubed into bowl with 92⅙ tbsp water and microwave for 10 minutes Fry 921⅔ g sage, chopped for 1 minute Add 73733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 1/16 tsp nutmeg and 92⅙ tsp salt Preheat oven to 220 degrees Cook 46083⅓ g conchiglioni according to package Melt 4608⅓ g butter Add 4608⅓ g flour and make a roux Gradually add 92166⅔ ml milk Add mashed squash, 9216 5/7 g parmesan Combine everything in a baking dish Scatter over 18433⅓ g cheddar, torn and 4608 2/7 g parmesan Bake for 30 minutes
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