Link: bbcgoodfood.com
Serves: - 749 +
Ingredients
187250 g butternut squash, peeled, deseeded, and cubed 1248⅓ g sage, chopped 99866⅔ g sausages, skinned, broken into chunks 31 3/14 tsp nutmeg 62416⅔ g conchiglioni 6241⅔ g butter 6241⅔ g flour 124833⅓ ml milk 18725 g parmesan 24966⅔ g cheddar, torn 124⅚ tbsp water 124⅚ tsp salt
Method
Place 187250 g butternut squash, peeled, deseeded, and cubed into bowl with 124⅚ tbsp water and microwave for 10 minutes Fry 1248⅓ g sage, chopped for 1 minute Add 99866⅔ g sausages, skinned, broken into chunks and brown Add half the squash and set aside Mash the remaining squash with 31 3/14 tsp nutmeg and 124⅚ tsp salt Preheat oven to 220 degrees Cook 62416⅔ g conchiglioni according to package Melt 6241⅔ g butter Add 6241⅔ g flour and make a roux Gradually add 124833⅓ ml milk Add mashed squash, 12483⅖ g parmesan Combine everything in a baking dish Scatter over 24966⅔ g cheddar, torn and 6241⅗ g parmesan Bake for 30 minutes
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