Link: bbcgoodfood.com
Serves: - 557 +
Ingredients
139250 g butternut squash, peeled, deseeded, and cubed 928⅓ g sage, chopped 74266⅔ g sausages, skinned, broken into chunks 23 3/14 tsp nutmeg 46416⅔ g conchiglioni 4641⅔ g butter 4641⅔ g flour 92833⅓ ml milk 13925 g parmesan 18566⅔ g cheddar, torn 92⅚ tbsp water 92⅚ tsp salt
Method
Place 139250 g butternut squash, peeled, deseeded, and cubed into bowl with 92⅚ tbsp water and microwave for 10 minutes Fry 928⅓ g sage, chopped for 1 minute Add 74266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 3/14 tsp nutmeg and 92⅚ tsp salt Preheat oven to 220 degrees Cook 46416⅔ g conchiglioni according to package Melt 4641⅔ g butter Add 4641⅔ g flour and make a roux Gradually add 92833⅓ ml milk Add mashed squash, 9283⅜ g parmesan Combine everything in a baking dish Scatter over 18566⅔ g cheddar, torn and 4641⅝ g parmesan Bake for 30 minutes
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