Link: bbcgoodfood.com
Serves: - 671 +
Ingredients
167750 g butternut squash, peeled, deseeded, and cubed 1118⅓ g sage, chopped 89466⅔ g sausages, skinned, broken into chunks 27 15/16 tsp nutmeg 55916⅔ g conchiglioni 5591⅔ g butter 5591⅔ g flour 111833⅓ ml milk 16775 g parmesan 22366⅔ g cheddar, torn 111⅚ tbsp water 111⅚ tsp salt
Method
Place 167750 g butternut squash, peeled, deseeded, and cubed into bowl with 111⅚ tbsp water and microwave for 10 minutes Fry 1118⅓ g sage, chopped for 1 minute Add 89466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 27 15/16 tsp nutmeg and 111⅚ tsp salt Preheat oven to 220 degrees Cook 55916⅔ g conchiglioni according to package Melt 5591⅔ g butter Add 5591⅔ g flour and make a roux Gradually add 111833⅓ ml milk Add mashed squash, 11183 5/13 g parmesan Combine everything in a baking dish Scatter over 22366⅔ g cheddar, torn and 5591 8/13 g parmesan Bake for 30 minutes
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