Link: bbcgoodfood.com
Serves: - 677 +
Ingredients
169250 g butternut squash, peeled, deseeded, and cubed 1128⅓ g sage, chopped 90266⅔ g sausages, skinned, broken into chunks 28 3/14 tsp nutmeg 56416⅔ g conchiglioni 5641⅔ g butter 5641⅔ g flour 112833⅓ ml milk 16925 g parmesan 22566⅔ g cheddar, torn 112⅚ tbsp water 112⅚ tsp salt
Method
Place 169250 g butternut squash, peeled, deseeded, and cubed into bowl with 112⅚ tbsp water and microwave for 10 minutes Fry 1128⅓ g sage, chopped for 1 minute Add 90266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 3/14 tsp nutmeg and 112⅚ tsp salt Preheat oven to 220 degrees Cook 56416⅔ g conchiglioni according to package Melt 5641⅔ g butter Add 5641⅔ g flour and make a roux Gradually add 112833⅓ ml milk Add mashed squash, 11283 5/13 g parmesan Combine everything in a baking dish Scatter over 22566⅔ g cheddar, torn and 5641 8/13 g parmesan Bake for 30 minutes
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