Link: bbcgoodfood.com
Serves: - 689 +
Ingredients
172250 g butternut squash, peeled, deseeded, and cubed 1148⅓ g sage, chopped 91866⅔ g sausages, skinned, broken into chunks 28 5/7 tsp nutmeg 57416⅔ g conchiglioni 5741⅔ g butter 5741⅔ g flour 114833⅓ ml milk 17225 g parmesan 22966⅔ g cheddar, torn 114⅚ tbsp water 114⅚ tsp salt
Method
Place 172250 g butternut squash, peeled, deseeded, and cubed into bowl with 114⅚ tbsp water and microwave for 10 minutes Fry 1148⅓ g sage, chopped for 1 minute Add 91866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 5/7 tsp nutmeg and 114⅚ tsp salt Preheat oven to 220 degrees Cook 57416⅔ g conchiglioni according to package Melt 5741⅔ g butter Add 5741⅔ g flour and make a roux Gradually add 114833⅓ ml milk Add mashed squash, 11483 5/13 g parmesan Combine everything in a baking dish Scatter over 22966⅔ g cheddar, torn and 5741 8/13 g parmesan Bake for 30 minutes
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