Link: bbcgoodfood.com
Serves: - 706 +
Ingredients
176500 g butternut squash, peeled, deseeded, and cubed 1176⅔ g sage, chopped 94133⅓ g sausages, skinned, broken into chunks 29 5/12 tsp nutmeg 58833⅓ g conchiglioni 5883⅓ g butter 5883⅓ g flour 117666⅔ ml milk 17650 g parmesan 23533⅓ g cheddar, torn 117⅔ tbsp water 117⅔ tsp salt
Method
Place 176500 g butternut squash, peeled, deseeded, and cubed into bowl with 117⅔ tbsp water and microwave for 10 minutes Fry 1176⅔ g sage, chopped for 1 minute Add 94133⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 5/12 tsp nutmeg and 117⅔ tsp salt Preheat oven to 220 degrees Cook 58833⅓ g conchiglioni according to package Melt 5883⅓ g butter Add 5883⅓ g flour and make a roux Gradually add 117666⅔ ml milk Add mashed squash, 11766 8/11 g parmesan Combine everything in a baking dish Scatter over 23533⅓ g cheddar, torn and 5883 3/11 g parmesan Bake for 30 minutes
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