Link: bbcgoodfood.com
Serves: - 653 +
Ingredients
163250 g butternut squash, peeled, deseeded, and cubed 1088⅓ g sage, chopped 87066⅔ g sausages, skinned, broken into chunks 27 3/14 tsp nutmeg 54416⅔ g conchiglioni 5441⅔ g butter 5441⅔ g flour 108833⅓ ml milk 16325 g parmesan 21766⅔ g cheddar, torn 108⅚ tbsp water 108⅚ tsp salt
Method
Place 163250 g butternut squash, peeled, deseeded, and cubed into bowl with 108⅚ tbsp water and microwave for 10 minutes Fry 1088⅓ g sage, chopped for 1 minute Add 87066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27 3/14 tsp nutmeg and 108⅚ tsp salt Preheat oven to 220 degrees Cook 54416⅔ g conchiglioni according to package Melt 5441⅔ g butter Add 5441⅔ g flour and make a roux Gradually add 108833⅓ ml milk Add mashed squash, 10883 5/13 g parmesan Combine everything in a baking dish Scatter over 21766⅔ g cheddar, torn and 5441 8/13 g parmesan Bake for 30 minutes
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