Link: bbcgoodfood.com
Serves: - 737 +
Ingredients
184250 g butternut squash, peeled, deseeded, and cubed 1228⅓ g sage, chopped 98266⅔ g sausages, skinned, broken into chunks 30 5/7 tsp nutmeg 61416⅔ g conchiglioni 6141⅔ g butter 6141⅔ g flour 122833⅓ ml milk 18425 g parmesan 24566⅔ g cheddar, torn 122⅚ tbsp water 122⅚ tsp salt
Method
Place 184250 g butternut squash, peeled, deseeded, and cubed into bowl with 122⅚ tbsp water and microwave for 10 minutes Fry 1228⅓ g sage, chopped for 1 minute Add 98266⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 5/7 tsp nutmeg and 122⅚ tsp salt Preheat oven to 220 degrees Cook 61416⅔ g conchiglioni according to package Melt 6141⅔ g butter Add 6141⅔ g flour and make a roux Gradually add 122833⅓ ml milk Add mashed squash, 12283⅖ g parmesan Combine everything in a baking dish Scatter over 24566⅔ g cheddar, torn and 6141⅗ g parmesan Bake for 30 minutes
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