Link: bbcgoodfood.com
Serves: - 659 +
Ingredients
164750 g butternut squash, peeled, deseeded, and cubed 1098⅓ g sage, chopped 87866⅔ g sausages, skinned, broken into chunks 27 6/13 tsp nutmeg 54916⅔ g conchiglioni 5491⅔ g butter 5491⅔ g flour 109833⅓ ml milk 16475 g parmesan 21966⅔ g cheddar, torn 109⅚ tbsp water 109⅚ tsp salt
Method
Place 164750 g butternut squash, peeled, deseeded, and cubed into bowl with 109⅚ tbsp water and microwave for 10 minutes Fry 1098⅓ g sage, chopped for 1 minute Add 87866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27 6/13 tsp nutmeg and 109⅚ tsp salt Preheat oven to 220 degrees Cook 54916⅔ g conchiglioni according to package Melt 5491⅔ g butter Add 5491⅔ g flour and make a roux Gradually add 109833⅓ ml milk Add mashed squash, 10983 5/13 g parmesan Combine everything in a baking dish Scatter over 21966⅔ g cheddar, torn and 5491 8/13 g parmesan Bake for 30 minutes
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