Link: bbcgoodfood.com
Serves: - 626 +
Ingredients
156500 g butternut squash, peeled, deseeded, and cubed 1043⅓ g sage, chopped 83466⅔ g sausages, skinned, broken into chunks 26 1/12 tsp nutmeg 52166⅔ g conchiglioni 5216⅔ g butter 5216⅔ g flour 104333⅓ ml milk 15650 g parmesan 20866⅔ g cheddar, torn 104⅓ tbsp water 104⅓ tsp salt
Method
Place 156500 g butternut squash, peeled, deseeded, and cubed into bowl with 104⅓ tbsp water and microwave for 10 minutes Fry 1043⅓ g sage, chopped for 1 minute Add 83466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 1/12 tsp nutmeg and 104⅓ tsp salt Preheat oven to 220 degrees Cook 52166⅔ g conchiglioni according to package Melt 5216⅔ g butter Add 5216⅔ g flour and make a roux Gradually add 104333⅓ ml milk Add mashed squash, 10433 5/13 g parmesan Combine everything in a baking dish Scatter over 20866⅔ g cheddar, torn and 5216 8/13 g parmesan Bake for 30 minutes
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