Link: bbcgoodfood.com
Serves: - 682 +
Ingredients
170500 g butternut squash, peeled, deseeded, and cubed 1136⅔ g sage, chopped 90933⅓ g sausages, skinned, broken into chunks 28 5/12 tsp nutmeg 56833⅓ g conchiglioni 5683⅓ g butter 5683⅓ g flour 113666⅔ ml milk 17050 g parmesan 22733⅓ g cheddar, torn 113⅔ tbsp water 113⅔ tsp salt
Method
Place 170500 g butternut squash, peeled, deseeded, and cubed into bowl with 113⅔ tbsp water and microwave for 10 minutes Fry 1136⅔ g sage, chopped for 1 minute Add 90933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 5/12 tsp nutmeg and 113⅔ tsp salt Preheat oven to 220 degrees Cook 56833⅓ g conchiglioni according to package Melt 5683⅓ g butter Add 5683⅓ g flour and make a roux Gradually add 113666⅔ ml milk Add mashed squash, 11366 8/11 g parmesan Combine everything in a baking dish Scatter over 22733⅓ g cheddar, torn and 5683 3/11 g parmesan Bake for 30 minutes
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