Link: bbcgoodfood.com
Serves: - 683 +
Ingredients
170750 g butternut squash, peeled, deseeded, and cubed 1138⅓ g sage, chopped 91066⅔ g sausages, skinned, broken into chunks 28 6/13 tsp nutmeg 56916⅔ g conchiglioni 5691⅔ g butter 5691⅔ g flour 113833⅓ ml milk 17075 g parmesan 22766⅔ g cheddar, torn 113⅚ tbsp water 113⅚ tsp salt
Method
Place 170750 g butternut squash, peeled, deseeded, and cubed into bowl with 113⅚ tbsp water and microwave for 10 minutes Fry 1138⅓ g sage, chopped for 1 minute Add 91066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 6/13 tsp nutmeg and 113⅚ tsp salt Preheat oven to 220 degrees Cook 56916⅔ g conchiglioni according to package Melt 5691⅔ g butter Add 5691⅔ g flour and make a roux Gradually add 113833⅓ ml milk Add mashed squash, 11383 5/13 g parmesan Combine everything in a baking dish Scatter over 22766⅔ g cheddar, torn and 5691 8/13 g parmesan Bake for 30 minutes
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