Link: bbcgoodfood.com
Serves: - 643 +
Ingredients
160750 g butternut squash, peeled, deseeded, and cubed 1071⅔ g sage, chopped 85733⅓ g sausages, skinned, broken into chunks 26 11/14 tsp nutmeg 53583⅓ g conchiglioni 5358⅓ g butter 5358⅓ g flour 107166⅔ ml milk 16075 g parmesan 21433⅓ g cheddar, torn 107⅙ tbsp water 107⅙ tsp salt
Method
Place 160750 g butternut squash, peeled, deseeded, and cubed into bowl with 107⅙ tbsp water and microwave for 10 minutes Fry 1071⅔ g sage, chopped for 1 minute Add 85733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 11/14 tsp nutmeg and 107⅙ tsp salt Preheat oven to 220 degrees Cook 53583⅓ g conchiglioni according to package Melt 5358⅓ g butter Add 5358⅓ g flour and make a roux Gradually add 107166⅔ ml milk Add mashed squash, 10716 5/7 g parmesan Combine everything in a baking dish Scatter over 21433⅓ g cheddar, torn and 5358 2/7 g parmesan Bake for 30 minutes
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