Link: bbcgoodfood.com
Serves: - 719 +
Ingredients
179750 g butternut squash, peeled, deseeded, and cubed 1198⅓ g sage, chopped 95866⅔ g sausages, skinned, broken into chunks 29 15/16 tsp nutmeg 59916⅔ g conchiglioni 5991⅔ g butter 5991⅔ g flour 119833⅓ ml milk 17975 g parmesan 23966⅔ g cheddar, torn 119⅚ tbsp water 119⅚ tsp salt
Method
Place 179750 g butternut squash, peeled, deseeded, and cubed into bowl with 119⅚ tbsp water and microwave for 10 minutes Fry 1198⅓ g sage, chopped for 1 minute Add 95866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 29 15/16 tsp nutmeg and 119⅚ tsp salt Preheat oven to 220 degrees Cook 59916⅔ g conchiglioni according to package Melt 5991⅔ g butter Add 5991⅔ g flour and make a roux Gradually add 119833⅓ ml milk Add mashed squash, 11983⅖ g parmesan Combine everything in a baking dish Scatter over 23966⅔ g cheddar, torn and 5991⅗ g parmesan Bake for 30 minutes
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