Link: bbcgoodfood.com
Serves: - 742 +
Ingredients
185500 g butternut squash, peeled, deseeded, and cubed 1236⅔ g sage, chopped 98933⅓ g sausages, skinned, broken into chunks 30 11/12 tsp nutmeg 61833⅓ g conchiglioni 6183⅓ g butter 6183⅓ g flour 123666⅔ ml milk 18550 g parmesan 24733⅓ g cheddar, torn 123⅔ tbsp water 123⅔ tsp salt
Method
Place 185500 g butternut squash, peeled, deseeded, and cubed into bowl with 123⅔ tbsp water and microwave for 10 minutes Fry 1236⅔ g sage, chopped for 1 minute Add 98933⅓ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 11/12 tsp nutmeg and 123⅔ tsp salt Preheat oven to 220 degrees Cook 61833⅓ g conchiglioni according to package Melt 6183⅓ g butter Add 6183⅓ g flour and make a roux Gradually add 123666⅔ ml milk Add mashed squash, 12366 8/11 g parmesan Combine everything in a baking dish Scatter over 24733⅓ g cheddar, torn and 6183 3/11 g parmesan Bake for 30 minutes
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