Link: bbcgoodfood.com
Serves: - 707 +
Ingredients
176750 g butternut squash, peeled, deseeded, and cubed 1178⅓ g sage, chopped 94266⅔ g sausages, skinned, broken into chunks 29 6/13 tsp nutmeg 58916⅔ g conchiglioni 5891⅔ g butter 5891⅔ g flour 117833⅓ ml milk 17675 g parmesan 23566⅔ g cheddar, torn 117⅚ tbsp water 117⅚ tsp salt
Method
Place 176750 g butternut squash, peeled, deseeded, and cubed into bowl with 117⅚ tbsp water and microwave for 10 minutes Fry 1178⅓ g sage, chopped for 1 minute Add 94266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 6/13 tsp nutmeg and 117⅚ tsp salt Preheat oven to 220 degrees Cook 58916⅔ g conchiglioni according to package Melt 5891⅔ g butter Add 5891⅔ g flour and make a roux Gradually add 117833⅓ ml milk Add mashed squash, 11783 5/13 g parmesan Combine everything in a baking dish Scatter over 23566⅔ g cheddar, torn and 5891 8/13 g parmesan Bake for 30 minutes
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