Link: bbcgoodfood.com
Serves: - 565 +
Ingredients
141250 g butternut squash, peeled, deseeded, and cubed 941⅔ g sage, chopped 75333⅓ g sausages, skinned, broken into chunks 23 7/13 tsp nutmeg 47083⅓ g conchiglioni 4708⅓ g butter 4708⅓ g flour 94166⅔ ml milk 14125 g parmesan 18833⅓ g cheddar, torn 94⅙ tbsp water 94⅙ tsp salt
Method
Place 141250 g butternut squash, peeled, deseeded, and cubed into bowl with 94⅙ tbsp water and microwave for 10 minutes Fry 941⅔ g sage, chopped for 1 minute Add 75333⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 7/13 tsp nutmeg and 94⅙ tsp salt Preheat oven to 220 degrees Cook 47083⅓ g conchiglioni according to package Melt 4708⅓ g butter Add 4708⅓ g flour and make a roux Gradually add 94166⅔ ml milk Add mashed squash, 9416 5/7 g parmesan Combine everything in a baking dish Scatter over 18833⅓ g cheddar, torn and 4708 2/7 g parmesan Bake for 30 minutes
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