Link: bbcgoodfood.com
Serves: - 725 +
Ingredients
181250 g butternut squash, peeled, deseeded, and cubed 1208⅓ g sage, chopped 96666⅔ g sausages, skinned, broken into chunks 30 3/14 tsp nutmeg 60416⅔ g conchiglioni 6041⅔ g butter 6041⅔ g flour 120833⅓ ml milk 18125 g parmesan 24166⅔ g cheddar, torn 120⅚ tbsp water 120⅚ tsp salt
Method
Place 181250 g butternut squash, peeled, deseeded, and cubed into bowl with 120⅚ tbsp water and microwave for 10 minutes Fry 1208⅓ g sage, chopped for 1 minute Add 96666⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 3/14 tsp nutmeg and 120⅚ tsp salt Preheat oven to 220 degrees Cook 60416⅔ g conchiglioni according to package Melt 6041⅔ g butter Add 6041⅔ g flour and make a roux Gradually add 120833⅓ ml milk Add mashed squash, 12083⅖ g parmesan Combine everything in a baking dish Scatter over 24166⅔ g cheddar, torn and 6041⅗ g parmesan Bake for 30 minutes
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