Link: bbcgoodfood.com
Serves: - 581 +
Ingredients
145250 g butternut squash, peeled, deseeded, and cubed 968⅓ g sage, chopped 77466⅔ g sausages, skinned, broken into chunks 24 3/14 tsp nutmeg 48416⅔ g conchiglioni 4841⅔ g butter 4841⅔ g flour 96833⅓ ml milk 14525 g parmesan 19366⅔ g cheddar, torn 96⅚ tbsp water 96⅚ tsp salt
Method
Place 145250 g butternut squash, peeled, deseeded, and cubed into bowl with 96⅚ tbsp water and microwave for 10 minutes Fry 968⅓ g sage, chopped for 1 minute Add 77466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 3/14 tsp nutmeg and 96⅚ tsp salt Preheat oven to 220 degrees Cook 48416⅔ g conchiglioni according to package Melt 4841⅔ g butter Add 4841⅔ g flour and make a roux Gradually add 96833⅓ ml milk Add mashed squash, 9683 5/13 g parmesan Combine everything in a baking dish Scatter over 19366⅔ g cheddar, torn and 4841 8/13 g parmesan Bake for 30 minutes
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