Link: bbcgoodfood.com
Serves: - 641 +
Ingredients
160250 g butternut squash, peeled, deseeded, and cubed 1068⅓ g sage, chopped 85466⅔ g sausages, skinned, broken into chunks 26 5/7 tsp nutmeg 53416⅔ g conchiglioni 5341⅔ g butter 5341⅔ g flour 106833⅓ ml milk 16025 g parmesan 21366⅔ g cheddar, torn 106⅚ tbsp water 106⅚ tsp salt
Method
Place 160250 g butternut squash, peeled, deseeded, and cubed into bowl with 106⅚ tbsp water and microwave for 10 minutes Fry 1068⅓ g sage, chopped for 1 minute Add 85466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 5/7 tsp nutmeg and 106⅚ tsp salt Preheat oven to 220 degrees Cook 53416⅔ g conchiglioni according to package Melt 5341⅔ g butter Add 5341⅔ g flour and make a roux Gradually add 106833⅓ ml milk Add mashed squash, 10683 5/13 g parmesan Combine everything in a baking dish Scatter over 21366⅔ g cheddar, torn and 5341 8/13 g parmesan Bake for 30 minutes
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