Link: bbcgoodfood.com
Serves: - 743 +
Ingredients
185750 g butternut squash, peeled, deseeded, and cubed 1238⅓ g sage, chopped 99066⅔ g sausages, skinned, broken into chunks 30 15/16 tsp nutmeg 61916⅔ g conchiglioni 6191⅔ g butter 6191⅔ g flour 123833⅓ ml milk 18575 g parmesan 24766⅔ g cheddar, torn 123⅚ tbsp water 123⅚ tsp salt
Method
Place 185750 g butternut squash, peeled, deseeded, and cubed into bowl with 123⅚ tbsp water and microwave for 10 minutes Fry 1238⅓ g sage, chopped for 1 minute Add 99066⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 30 15/16 tsp nutmeg and 123⅚ tsp salt Preheat oven to 220 degrees Cook 61916⅔ g conchiglioni according to package Melt 6191⅔ g butter Add 6191⅔ g flour and make a roux Gradually add 123833⅓ ml milk Add mashed squash, 12383⅖ g parmesan Combine everything in a baking dish Scatter over 24766⅔ g cheddar, torn and 6191⅗ g parmesan Bake for 30 minutes
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