Link: bbcgoodfood.com
Serves: - 731 +
Ingredients
182750 g butternut squash, peeled, deseeded, and cubed 1218⅓ g sage, chopped 97466⅔ g sausages, skinned, broken into chunks 30 6/13 tsp nutmeg 60916⅔ g conchiglioni 6091⅔ g butter 6091⅔ g flour 121833⅓ ml milk 18275 g parmesan 24366⅔ g cheddar, torn 121⅚ tbsp water 121⅚ tsp salt
Method
Place 182750 g butternut squash, peeled, deseeded, and cubed into bowl with 121⅚ tbsp water and microwave for 10 minutes Fry 1218⅓ g sage, chopped for 1 minute Add 97466⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 6/13 tsp nutmeg and 121⅚ tsp salt Preheat oven to 220 degrees Cook 60916⅔ g conchiglioni according to package Melt 6091⅔ g butter Add 6091⅔ g flour and make a roux Gradually add 121833⅓ ml milk Add mashed squash, 12183⅖ g parmesan Combine everything in a baking dish Scatter over 24366⅔ g cheddar, torn and 6091⅗ g parmesan Bake for 30 minutes
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