Link: bbcgoodfood.com
Serves: - 695 +
Ingredients
173750 g butternut squash, peeled, deseeded, and cubed 1158⅓ g sage, chopped 92666⅔ g sausages, skinned, broken into chunks 28 15/16 tsp nutmeg 57916⅔ g conchiglioni 5791⅔ g butter 5791⅔ g flour 115833⅓ ml milk 17375 g parmesan 23166⅔ g cheddar, torn 115⅚ tbsp water 115⅚ tsp salt
Method
Place 173750 g butternut squash, peeled, deseeded, and cubed into bowl with 115⅚ tbsp water and microwave for 10 minutes Fry 1158⅓ g sage, chopped for 1 minute Add 92666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 28 15/16 tsp nutmeg and 115⅚ tsp salt Preheat oven to 220 degrees Cook 57916⅔ g conchiglioni according to package Melt 5791⅔ g butter Add 5791⅔ g flour and make a roux Gradually add 115833⅓ ml milk Add mashed squash, 11583 5/13 g parmesan Combine everything in a baking dish Scatter over 23166⅔ g cheddar, torn and 5791 8/13 g parmesan Bake for 30 minutes
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