Link: bbcgoodfood.com
Serves: - 703 +
Ingredients
175750 g butternut squash, peeled, deseeded, and cubed 1171⅔ g sage, chopped 93733⅓ g sausages, skinned, broken into chunks 29 2/7 tsp nutmeg 58583⅓ g conchiglioni 5858⅓ g butter 5858⅓ g flour 117166⅔ ml milk 17575 g parmesan 23433⅓ g cheddar, torn 117⅙ tbsp water 117⅙ tsp salt
Method
Place 175750 g butternut squash, peeled, deseeded, and cubed into bowl with 117⅙ tbsp water and microwave for 10 minutes Fry 1171⅔ g sage, chopped for 1 minute Add 93733⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 2/7 tsp nutmeg and 117⅙ tsp salt Preheat oven to 220 degrees Cook 58583⅓ g conchiglioni according to package Melt 5858⅓ g butter Add 5858⅓ g flour and make a roux Gradually add 117166⅔ ml milk Add mashed squash, 11716 8/11 g parmesan Combine everything in a baking dish Scatter over 23433⅓ g cheddar, torn and 5858 3/11 g parmesan Bake for 30 minutes
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