Link: bbcgoodfood.com
Serves: - 563 +
Ingredients
140750 g butternut squash, peeled, deseeded, and cubed 938⅓ g sage, chopped 75066⅔ g sausages, skinned, broken into chunks 23 6/13 tsp nutmeg 46916⅔ g conchiglioni 4691⅔ g butter 4691⅔ g flour 93833⅓ ml milk 14075 g parmesan 18766⅔ g cheddar, torn 93⅚ tbsp water 93⅚ tsp salt
Method
Place 140750 g butternut squash, peeled, deseeded, and cubed into bowl with 93⅚ tbsp water and microwave for 10 minutes Fry 938⅓ g sage, chopped for 1 minute Add 75066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 6/13 tsp nutmeg and 93⅚ tsp salt Preheat oven to 220 degrees Cook 46916⅔ g conchiglioni according to package Melt 4691⅔ g butter Add 4691⅔ g flour and make a roux Gradually add 93833⅓ ml milk Add mashed squash, 9383 5/13 g parmesan Combine everything in a baking dish Scatter over 18766⅔ g cheddar, torn and 4691 8/13 g parmesan Bake for 30 minutes
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