Link: bbcgoodfood.com
Serves: - 734 +
Ingredients
183500 g butternut squash, peeled, deseeded, and cubed 1223⅓ g sage, chopped 97866⅔ g sausages, skinned, broken into chunks 30 7/12 tsp nutmeg 61166⅔ g conchiglioni 6116⅔ g butter 6116⅔ g flour 122333⅓ ml milk 18350 g parmesan 24466⅔ g cheddar, torn 122⅓ tbsp water 122⅓ tsp salt
Method
Place 183500 g butternut squash, peeled, deseeded, and cubed into bowl with 122⅓ tbsp water and microwave for 10 minutes Fry 1223⅓ g sage, chopped for 1 minute Add 97866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 7/12 tsp nutmeg and 122⅓ tsp salt Preheat oven to 220 degrees Cook 61166⅔ g conchiglioni according to package Melt 6116⅔ g butter Add 6116⅔ g flour and make a roux Gradually add 122333⅓ ml milk Add mashed squash, 12233⅖ g parmesan Combine everything in a baking dish Scatter over 24466⅔ g cheddar, torn and 6116⅗ g parmesan Bake for 30 minutes
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