Link: bbcgoodfood.com
Serves: - 638 +
Ingredients
159500 g butternut squash, peeled, deseeded, and cubed 1063⅓ g sage, chopped 85066⅔ g sausages, skinned, broken into chunks 26 7/12 tsp nutmeg 53166⅔ g conchiglioni 5316⅔ g butter 5316⅔ g flour 106333⅓ ml milk 15950 g parmesan 21266⅔ g cheddar, torn 106⅓ tbsp water 106⅓ tsp salt
Method
Place 159500 g butternut squash, peeled, deseeded, and cubed into bowl with 106⅓ tbsp water and microwave for 10 minutes Fry 1063⅓ g sage, chopped for 1 minute Add 85066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 7/12 tsp nutmeg and 106⅓ tsp salt Preheat oven to 220 degrees Cook 53166⅔ g conchiglioni according to package Melt 5316⅔ g butter Add 5316⅔ g flour and make a roux Gradually add 106333⅓ ml milk Add mashed squash, 10633 5/13 g parmesan Combine everything in a baking dish Scatter over 21266⅔ g cheddar, torn and 5316 8/13 g parmesan Bake for 30 minutes
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