Link: bbcgoodfood.com
Serves: - 569 +
Ingredients
142250 g butternut squash, peeled, deseeded, and cubed 948⅓ g sage, chopped 75866⅔ g sausages, skinned, broken into chunks 23 5/7 tsp nutmeg 47416⅔ g conchiglioni 4741⅔ g butter 4741⅔ g flour 94833⅓ ml milk 14225 g parmesan 18966⅔ g cheddar, torn 94⅚ tbsp water 94⅚ tsp salt
Method
Place 142250 g butternut squash, peeled, deseeded, and cubed into bowl with 94⅚ tbsp water and microwave for 10 minutes Fry 948⅓ g sage, chopped for 1 minute Add 75866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 23 5/7 tsp nutmeg and 94⅚ tsp salt Preheat oven to 220 degrees Cook 47416⅔ g conchiglioni according to package Melt 4741⅔ g butter Add 4741⅔ g flour and make a roux Gradually add 94833⅓ ml milk Add mashed squash, 9483 5/13 g parmesan Combine everything in a baking dish Scatter over 18966⅔ g cheddar, torn and 4741 8/13 g parmesan Bake for 30 minutes
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