Link: bbcgoodfood.com
Serves: - 647 +
Ingredients
161750 g butternut squash, peeled, deseeded, and cubed 1078⅓ g sage, chopped 86266⅔ g sausages, skinned, broken into chunks 26 15/16 tsp nutmeg 53916⅔ g conchiglioni 5391⅔ g butter 5391⅔ g flour 107833⅓ ml milk 16175 g parmesan 21566⅔ g cheddar, torn 107⅚ tbsp water 107⅚ tsp salt
Method
Place 161750 g butternut squash, peeled, deseeded, and cubed into bowl with 107⅚ tbsp water and microwave for 10 minutes Fry 1078⅓ g sage, chopped for 1 minute Add 86266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 26 15/16 tsp nutmeg and 107⅚ tsp salt Preheat oven to 220 degrees Cook 53916⅔ g conchiglioni according to package Melt 5391⅔ g butter Add 5391⅔ g flour and make a roux Gradually add 107833⅓ ml milk Add mashed squash, 10783 5/13 g parmesan Combine everything in a baking dish Scatter over 21566⅔ g cheddar, torn and 5391 8/13 g parmesan Bake for 30 minutes
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