Link: bbcgoodfood.com
Serves: - 728 +
Ingredients
182000 g butternut squash, peeled, deseeded, and cubed 1213⅓ g sage, chopped 97066⅔ g sausages, skinned, broken into chunks 30⅓ tsp nutmeg 60666⅔ g conchiglioni 6066⅔ g butter 6066⅔ g flour 121333⅓ ml milk 18200 g parmesan 24266⅔ g cheddar, torn 121⅓ tbsp water 121⅓ tsp salt
Method
Place 182000 g butternut squash, peeled, deseeded, and cubed into bowl with 121⅓ tbsp water and microwave for 10 minutes Fry 1213⅓ g sage, chopped for 1 minute Add 97066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30⅓ tsp nutmeg and 121⅓ tsp salt Preheat oven to 220 degrees Cook 60666⅔ g conchiglioni according to package Melt 6066⅔ g butter Add 6066⅔ g flour and make a roux Gradually add 121333⅓ ml milk Add mashed squash, 12133⅖ g parmesan Combine everything in a baking dish Scatter over 24266⅔ g cheddar, torn and 6066⅗ g parmesan Bake for 30 minutes
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