Link: bbcgoodfood.com
Serves: - 587 +
Ingredients
146750 g butternut squash, peeled, deseeded, and cubed 978⅓ g sage, chopped 78266⅔ g sausages, skinned, broken into chunks 24 6/13 tsp nutmeg 48916⅔ g conchiglioni 4891⅔ g butter 4891⅔ g flour 97833⅓ ml milk 14675 g parmesan 19566⅔ g cheddar, torn 97⅚ tbsp water 97⅚ tsp salt
Method
Place 146750 g butternut squash, peeled, deseeded, and cubed into bowl with 97⅚ tbsp water and microwave for 10 minutes Fry 978⅓ g sage, chopped for 1 minute Add 78266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 6/13 tsp nutmeg and 97⅚ tsp salt Preheat oven to 220 degrees Cook 48916⅔ g conchiglioni according to package Melt 4891⅔ g butter Add 4891⅔ g flour and make a roux Gradually add 97833⅓ ml milk Add mashed squash, 9783 5/13 g parmesan Combine everything in a baking dish Scatter over 19566⅔ g cheddar, torn and 4891 8/13 g parmesan Bake for 30 minutes
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