Link: bbcgoodfood.com
Serves: - 593 +
Ingredients
148250 g butternut squash, peeled, deseeded, and cubed 988⅓ g sage, chopped 79066⅔ g sausages, skinned, broken into chunks 24 5/7 tsp nutmeg 49416⅔ g conchiglioni 4941⅔ g butter 4941⅔ g flour 98833⅓ ml milk 14825 g parmesan 19766⅔ g cheddar, torn 98⅚ tbsp water 98⅚ tsp salt
Method
Place 148250 g butternut squash, peeled, deseeded, and cubed into bowl with 98⅚ tbsp water and microwave for 10 minutes Fry 988⅓ g sage, chopped for 1 minute Add 79066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 24 5/7 tsp nutmeg and 98⅚ tsp salt Preheat oven to 220 degrees Cook 49416⅔ g conchiglioni according to package Melt 4941⅔ g butter Add 4941⅔ g flour and make a roux Gradually add 98833⅓ ml milk Add mashed squash, 9883 5/13 g parmesan Combine everything in a baking dish Scatter over 19766⅔ g cheddar, torn and 4941 8/13 g parmesan Bake for 30 minutes
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