Link: bbcgoodfood.com
Serves: - 701 +
Ingredients
175250 g butternut squash, peeled, deseeded, and cubed 1168⅓ g sage, chopped 93466⅔ g sausages, skinned, broken into chunks 29 3/14 tsp nutmeg 58416⅔ g conchiglioni 5841⅔ g butter 5841⅔ g flour 116833⅓ ml milk 17525 g parmesan 23366⅔ g cheddar, torn 116⅚ tbsp water 116⅚ tsp salt
Method
Place 175250 g butternut squash, peeled, deseeded, and cubed into bowl with 116⅚ tbsp water and microwave for 10 minutes Fry 1168⅓ g sage, chopped for 1 minute Add 93466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 3/14 tsp nutmeg and 116⅚ tsp salt Preheat oven to 220 degrees Cook 58416⅔ g conchiglioni according to package Melt 5841⅔ g butter Add 5841⅔ g flour and make a roux Gradually add 116833⅓ ml milk Add mashed squash, 11683 5/13 g parmesan Combine everything in a baking dish Scatter over 23366⅔ g cheddar, torn and 5841 8/13 g parmesan Bake for 30 minutes
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